Andy’s Egg Potato

This has to be one of the easiest recipes that we have featured so far. It is something that I stumbled upon when trying to make a spanish omelette and I think it actually tastes better. I have not been too specific about anything such cooking time and which herbs to use. I have purposely done this as I think this is a recipe for improvising and adapting to your own personal taste. So go ahead and have a go.


  • 3 medium free range eggs
  • 2 medium (second earlies) potatoes.
  • 1 large onion
  • a very small block of your favourite hard cheese (grated)
  • A handful of fresh herbs
  • Salt and pepper to taste
  • 1 tablespoon olive oil


Wash and cut the potatoes into small chunks, about the size of teeth. There is no need to peel them. Boil for ten-fifteen mins or until they are starting to become tender but not falling apart, then drain.

Fry the potato chunks on a medium heat for a while until they start to crisp then add the onion. When the onion is starting to soften add the herbs, salt and pepper. Keep the potatoes moving so that they don’t stick to the pan.

As soon as the onions look like they are about to brown throw in the eggs and keep stirring vigorously until all the egg is solid.

Serve with a smile.

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