Potatoes and eggs

Potato and Egg Skillet

Small potato pieces so they cook before you get impatient, then eggs stirred through at the end. Onion if you have it. Toast on the side if the skillet feels light for four people. For two, it is plenty on its own.

Prep: 5 minutesCook: 15 minutesServes: 2 to 3

Ingredients

1 tablespoon oil
1 pound potatoes, cut in small cubes, about 1/2 inch
1 small onion, chopped
Salt and black pepper
4 eggs
Optional: a handful of spinach or frozen peas

Instructions

Heat the oil in a skillet over medium heat. Add the potatoes and a pinch of salt. Cook, stirring now and then, about 8 minutes. They should be tender in the center and browned in spots. If they are still hard, cover the pan for 2 minutes and check again.
Add the onion and cook 3 minutes, until soft.
If you are using spinach or peas, stir them in until the spinach wilts or the peas are hot.
Beat the eggs with a pinch of salt and pepper. Pour them over the potatoes. Stir slowly until the eggs are just set and still a little glossy. Take the pan off the heat so they do not dry out.
Taste. Add pepper. Eat from the skillet, with toast if you want more on the plate.

Substitutions

Onion: a sliced green onion at the end, or skip it.
Potatoes: leftover cooked potatoes. They only need a few minutes to heat and brown, then the eggs.
Eggs: this dinner is the eggs. If you are out, switch to the sheet-pan potatoes.

Storage

Best right away. Leftovers keep 1 day in the fridge and reheat in a pan. The eggs will be firmer the second time.