Ingredients
6ozred potatoes,rinsed and scrubbed and diced
¼cupwater
2tspolive oil
pinchsalt
3eggs,large, beaten
dashmilk
1scallion,thinly sliced
⅓cupcheese,Gruyere or other preferred, grated
1tbspfresh thyme,or other preferred herbs, chopped, or dried herbs
Preparation
Combine the potatoes, water, oil, and salt in a 10-inch skillet.
Cover and bring to a boil over high heat. Cook for about 5 minutes, until the water has evaporated and the potatoes start to sauté.
Uncover the potatoes and loosen them from the bottom of the skillet with a wooden spoon.
Keep sautéing for 5 minutes until potatoes are lightly browned.
In a bowl, scramble the eggs with a dash of milk.
Pour the eggs into the skillet, and toss in the scallions, then scramble until the eggs are just set.
Remove the skillet from heat.
Sprinkle with grated cheese and herbs.
Allow the cheese to melt, serve, and enjoy!
