Ingredients

This will depend on the size of your pan but as a guide I used around 5 medium potatoes, 8 eggs and 2 small medium onions.

• Potatoes

• Eggs

• Onions

• Salt + pepper

• Stock powder

• Extra virgin olive oil

Method

Start by washing and prepping your potatoes. Slice them into small, uneven pieces, not too thin and not too thick, roughly inch-sized, slightly triangular shapes work well. Finely chop some onion.

Heat a generous amount of extra virgin olive oil in a pan. This is a low-and-slow cook and you’ll want plenty of oil. Make sure you’re using a non-stick saucepan or frying pan that can also go under the grill.

Once the oil is warm, add the potatoes and onions with a pinch of salt. Pop the kettle on, put your feet up and let everything cook gently, stirring occasionally.

When the potatoes are halfway cooked and starting to soften, add some black pepper and a light sprinkling of powdered stock.

Once the potatoes are completely cooked and tender, crack the eggs into a bowl and gently whisk. Pour them into the pan over the potatoes and onions, giving everything a gentle stir to distribute evenly.

Continue cooking on a low heat until you can see the eggs beginning to set. For the final few minutes, place the pan under the grill to get a little colour on top but we’re aiming for a little ooze in the middle.

Once cooked, do your best to slide it out of the pan… or just eat it straight from there.

If it’s a little over cooked, it’s still delicious!