Potatoes and Eggs

Who doesn't love potatoes and eggs?! Well... maybe besides vegans, which more power to them for being that dedicated, Lord knows I couldn't do it!

Anywho!  

Does this not look delicious?! And with only 7 ingredients it is the perfect monday night meal after a snow-pocolypse weekend. It's super filling too, which is always a plus when you live with a growing 7 year old boy and le Boyfriend has a hallow leg and eats like every 30 minutes. I wish I was kidding.








Potatoes and Eggs
Patate e Uova

Serves 4 to 6

1/4 cup olive oil
2 medium baking potatoes, peeled and diced (or not peeled, we like the skin)
1 medium onion, diced
salt and pepper to taste (I used Kosher salt)
8 large eggs
3/4 cup freshly grated Pecorino Romano cheese (I used a Parmesan wedge)
1 tablespoon chopped fresh Italian parsley (jarred stuff from the fridge works too)

Heat the oil in a large nonstick ovenproof or cast-iron skillet (Martha Stewart makes a wonderful cast iron skillet) over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes. (I put a glass lid over the pan to help with the cooking, and with containing the oil splatters)

Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. (Next time I would do this first, that way the potatoes and onions don't over cook while I'm cracking 8 eggs and grating cheese) Add the mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan. Cook until the bottom is set and beginning to brown and the top is still loose. (Next is says to do some crazy inverting thing by taking the whole thing out of the pan and turning it upside down back in the pan to finish cooking, but I certainly didn't feel that adventurous in my cooking skills tonight, and wanted to eat before 7pm.)  Place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. 

Unmold onto a plate, cut into wedges, and serve. (Again, I'm not one for extra dishes to clean so I just cut it into wedges from the skillet and served from there.)

I served it with some Naan but really it wasn't needed, the wedge of goodness was more than enough. :-)