Yield: 1 servings
|8 ounces||Cooked potatoes|
|8 ounces||Finely sliced onion|
|1 tablespoon||Chopped parsley|
|3 fluid ounce||Olive oil|
Break the potato into ½" nuggets and fry with the onion in oil until lightly browned. Beat and season the eggs, incorporate the parsley and pour over the vegetables. Stir until set and grill. Serve in wedges, hot or cold.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.