Scrambled Eggs with Potatoes and Herbs

Ingredients

• 3 medium potatoes
• 4 large eggs
• 1 medium tomatoes
• 2 tbsp fresh chives
• 2 tbsp fresh parsley
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Dice the 3 potatoes into 1/2-inch cubes. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and tender, about 12-15 minutes.

2. 2

   While potatoes cook, whisk the 4 eggs with 1/4 tsp salt and a pinch of pepper in a bowl. Dice the 1 tomato and chop the 2 tbsp chives and 2 tbsp parsley.

3. 3

   When potatoes are done, push them to one side of the skillet. Add the remaining 1 tbsp olive oil to the empty side, then pour in the eggs. Let them set for 30 seconds, then stir gently with a spatula until soft curds form, about 2-3 minutes.

4. 4

   Fold the scrambled eggs into the potatoes. Add the diced tomato and half of the herbs. Cook for 1 minute more, until tomatoes are just warmed through.

5. 5

   Season with remaining 1/4 tsp salt and pepper to taste. Sprinkle with the rest of the herbs and serve hot.

Tools you’ll need

• Large nonstick skillet
• Chef's knife
• Cutting board
• Mixing bowl
• Whisk
• Spatula

More recipes like this

• 

  Beet Salad with Goat Cheese and Walnuts

  10 min

• 

  Breaded Chicken Tenders

  30 min

• 

  Baked Fish with Lemon and Garlic

  45 min

• 

  Chocolate Semifreddo

  20 min