Recipe by Greg Hilchey (PSSOR Instructor)
4-5 Large Eggs, scrambled with fork (Pre salt & pepper the eggs)
2-3 golf ball size red potatoes, cubed small
(HACK: Save ½ of your French Fires from a previous meal instead of starting with new potatoes)
½ Onion, Diced
2 cloves of garlic, diced
1 Small tomato (Optional)
1 Avocado (Optional)
Salt & Pepper
Boil potatoes in a pot of water until tender with a fork.
Transfer the strained potatoes to a sauté pan on high heat with olive oil. Turn potatoes occasionally until evenly brown. (Or use French fries and skip step 1).
Add onions and cook until translucent.
Add eggs and continue to cook using a high heat spatula, lifting the side of the egg, and allowing uncooked egg to run underneath by tilting the pan.
Continue to work around the pan until most of the egg is cooked and slides around on the sauté pan.
Remove from heat and cover with a plate.
Flip the pan over with the plate so the Frittata is on the plate and slide back into the pan.
Let the Frittata sit for about 4 minutes to allow finished cooking from heat of pan. (Do not put back on heat) Frittata should feel firm by touch.