Ingredients
4–5 medium potatoes (peeled and diced small)
4 large eggs
1 small onion (finely chopped)
2 cloves garlic (minced)
1/2 cup grated cheese (cheddar or mozzarella)
2 tablespoons fresh parsley (chopped)
Salt and black pepper to taste
1 teaspoon paprika (optional)
3 tablespoons olive oil (or any cooking oil)
Instructions
Boil the diced potatoes in salted water for 5–7 minutes until slightly tender, then drain.
Heat oil in a pan and sauté the onion until soft.
Add garlic and cook for 1 minute.
Add the potatoes and cook until lightly golden and crispy.
In a bowl, whisk eggs with salt, pepper, paprika, parsley, and cheese.
Pour the egg mixture over the potatoes in the pan.
Cook on low heat for 10–12 minutes until the bottom is set.
Flip using a plate and cook the other side until golden brown.
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