Yield: 1 servings
|8 ounces||Cooked potatoes|
|8 ounces||Finely sliced onion|
|1 tablespoon||Chopped parsley|
|3 fluid ounce||Olive oil|
1 Break the potato into half inch nuggets and fry with the onion in the oil until lightly browned.
2 Beat and season the eggs, incorporate the parsley and pour over the veg.
Stir until set and brown briefly under a grill. Serve in wedges, hot or cold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.