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Peel and thinly slice the potatoes into rounds. The thinner the slices, the crispier they will get. If you prefer, you can soak the potatoes in cold water for about 15 minutes to remove excess starch and make them even crispier when cooked.
Cook the Potatoes
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the potato slices in a single layer, making sure they don’t overlap. Season with salt and pepper to taste. Cook for 3-4 minutes on each side until golden and crispy. You may need to cook them in batches depending on the size of your skillet.
Prepare the Eggs
In a separate bowl, whisk the eggs with a pinch of salt and pepper. Once the potatoes are crispy and golden, create a space in the pan and pour the beaten eggs over the potatoes. Let the eggs cook for a few minutes until they begin to set, then gently flip the entire mixture (or cut into sections to flip) to cook the other side. Cook until the eggs are fully set and the potatoes are crisp.
Serve
Once the egg is cooked and crispy, remove the skillet from the heat. Serve immediately and enjoy! You can garnish with fresh herbs like parsley or chives for an extra burst of flavor.
Serving and Storage Tips
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