To begin making this dish, wash and peel the potatoes if you prefer them without skin.
Cut the potatoes into small, even cubes to ensure that they cook at the same rate.
In a large skillet, heat some oil or butter over medium heat. Add the diced potatoes to the pan and cook them.
stirring occasionally, for about 10-12 minutes, or until they are tender and crispy on the edges. The key to crispy potatoes is to let them cook without stirring too often.
While the potatoes cook, crack the eggs into a bowl and whisk them. Season the eggs with salt, pepper, paprika, and garlic powder.
If you like a little extra flavor, feel free to adjust the seasonings or add a pinch of herbs like thyme or oregano.
Once the potatoes are golden and cooked through, create a small space in the pan for the eggs. Pour the whisked eggs into the empty section of the skillet.
Let the eggs sit undisturbed for a moment, then gently scramble them with the potatoes.
When the eggs are fully scrambled and cooked, mix everything together.
Ensure that the eggs are evenly distributed among the potatoes, and let them cook for an additional minute or two for the best texture.
At this point, taste the dish and make any necessary adjustments to the seasoning. If you want a stronger flavor.
you can add more salt or pepper. You could also sprinkle in some grated cheese if you enjoy a cheesy variation.
Tips
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