This simple yet hearty dish is inspired by my grandmother’s traditional village cooking. She always made meals with love using basic, wholesome ingredients, and this egg and potato skillet is one of those beloved recipes. It’s a delicious comfort food that can be made with just a few ingredients, making it perfect for breakfast, lunch, or dinner. The combination of eggs, potatoes, and onions creates a satisfying and flavorful meal, while fresh herbs and tomatoes add a burst of freshness.

Full Recipe:

Ingredients:

• 6 eggs
  The protein-packed base of this dish, perfect for any meal.
• 1 onion, finely chopped
  Adds sweetness and depth of flavor.
• 3 potatoes, peeled and sliced
  Crispy and tender when cooked, providing a hearty base.
• Salt and pepper, to taste
  For seasoning the dish.
• 3 tomatoes, diced
  Adds a fresh, juicy element to the skillet.
• Vegetable oil, for frying
  To fry the vegetables and get a nice crispy texture.
• Parsley, chopped
  Fresh herb for garnish, adding brightness.
• Green onions, chopped
  For an extra layer of flavor and freshness.
• Cheese (optional), grated
  A creamy, melty addition if you want a richer dish.

Instructions:

1. Prepare the Potatoes

• Start by peeling and slicing 3 potatoes into thin rounds. Heat some vegetable oil in a large skillet over medium heat. Once the oil is hot, add the potato slices in a single layer.
• Cook the potatoes for 5-7 minutes on each side, or until they are golden brown and crispy on the outside but tender on the inside. Season with salt and pepper.

2. Cook the Onion

• While the potatoes are cooking, finely chop 1 onion. Once the potatoes are done, push them to one side of the skillet and add the chopped onion to the other side.
• Cook the onions for 3-5 minutes, stirring occasionally, until they become soft and translucent. The sweetness of the onion will complement the earthy potatoes perfectly.

3. Add the Tomatoes

• Dice 3 tomatoes and add them to the skillet once the onions are soft. Let the tomatoes cook for about 3 minutes, releasing their juices and blending with the onions and potatoes.

4. Pour the Eggs

• Crack 6 eggs into a bowl, season with a pinch of salt and pepper, and whisk them together.
• Pour the egg mixture evenly over the potatoes, onions, and tomatoes in the skillet. Reduce the heat to low and let the eggs cook gently for 5-7 minutes, stirring occasionally to scramble them with the vegetables.
• The eggs should be just set but still soft and fluffy.

5. Add Fresh Herbs

• Once the eggs are nearly cooked through, sprinkle chopped parsley and green onions over the top for a fresh, herbal touch.
• If you’re using grated cheese, sprinkle it over the eggs and let it melt for a few minutes.

6. Serve and Enjoy

• Once everything is cooked through and the cheese is melted (if using), remove the skillet from the heat.
• Serve the egg and potato skillet hot, garnished with extra parsley and green onions if desired. It pairs wonderfully with a fresh salad or some crusty bread.

Cooking Tips:

• Potato Texture: For an extra crispy texture, try frying the potatoes in batches to avoid overcrowding the skillet. This ensures they cook evenly and get a nice golden crust.
• Cheese Variations: You can use any cheese you prefer. Cheddar, mozzarella, or feta all work well, depending on your taste.
• Herb Substitutions: If you don’t have parsley or green onions, try using cilantro, dill, or chives for a different flavor profile.

FAQs:

1. Can I use other vegetables in this dish?
Absolutely! You can add bell peppers, zucchini, or spinach to the skillet along with the onions and tomatoes for extra flavor and nutrients.

2. What kind of cheese works best for this recipe?
Any kind of melting cheese works well. Mozzarella will give a creamy texture, while cheddar adds a sharp flavor. Feta can be used for a tangy twist.

3. Can I make this dish vegan?
To make this dish vegan, you can substitute the eggs with a tofu scramble or a vegan egg substitute, and use vegan cheese or skip the cheese altogether.

4. How do I prevent the eggs from overcooking?
Cook the eggs on low heat and stir gently. Remove from heat just before the eggs are fully set, as they will continue to cook in the residual heat of the pan.

 

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
• Freezing: While the texture of the eggs may change slightly, you can freeze this dish in an airtight container for up to 1 month. Reheat in a skillet or microwave, adding a little extra oil or butter if needed.

Nutritional Information (per serving):

• Calories: 320 kcal
• Protein: 15g
• Carbohydrates: 25g
• Fat: 18g
• Fiber: 4g
• Sugar: 4g

Note: Nutritional values will vary depending on the type of cheese used and other optional ingredients.