Simple ingredients, timeless comfort.
Ingredients
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1 lb potatoes, peeled and sliced
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6 large eggs
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6 oz olive oil
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Salt and pepper
Preparation
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Heat olive oil in a deep 9-inch sauté pan.
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Add potatoes, stirring to coat with oil. Reduce heat and cook gently until soft, turning often.
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Remove potatoes with a slotted spoon and drain, reserving the oil.
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Beat eggs until frothy, season, and mix in the cooled potatoes.
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Heat reserved oil over low heat, add the mixture, cover, and cook slowly.
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When golden underneath, invert onto a plate and return to the pan.
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Cook the second side for 15–20 minutes until set.
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Let cool 30–60 minutes before serving.