- 1/4 cup [60 g] butter
- 4 potatoes, peeled and sliced
- 2 sliced onions
- 6 eggs
- 1/4 cup [60 mL] milk
- Salt and pepper
- 1/4 teaspoon [1 mL] savory
- Freshly chopped parsley
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- In a large frypan, melt butter.
- Brown potato and onion over high heat for 10 to 15 minutes, stirring often, until vegetables are tender and golden brown.
- In a bowl, beat eggs with milk.
- Salt and pepper.
- Season with savory and parsley.
- Pour egg mixture over potatoes.
- Cook over medium heat until firm, but still runny.
- Serve immediately.
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