Potato and Egg Recipe

A simple yet satisfying potato and egg dish that combines creamy eggs with hearty potatoes for a comforting meal.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Comfort Food

Keyword: Hearty Dish, Nutritious, Potato and Egg, quick meal, Simple Recipe

Servings: 2 servings

Calories: 220kcal

2 large large eggs
2 medium medium potatoes (about 1 pound or 450 g) Any variety is fine, but waxy potatoes like Yukon Gold work best.
to taste Salt and pepper
2 tablespoons olive oil or butter Feel free to swap olive oil with butter if you prefer a richer flavor.

Peel the potatoes and cut them into small cubes.
In a pot, bring salted water to a boil and add the cubed potatoes. Cook until tender, about 10-12 minutes. Drain and set aside.
While the potatoes are cooking, beat the eggs in a bowl with salt and pepper until well combined.

In a skillet, heat the olive oil or butter over medium heat.
Add the drained potatoes to the skillet and stir gently for about a minute to heat them through.
Pour in the beaten eggs, ensuring they coat the potatoes evenly.
Let it cook without stirring for about 3-4 minutes until the bottom is golden.
Gently stir and continue to cook until the eggs are fully set and cooked to your liking.
Remove from heat and serve warm.

This dish is best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in a skillet over low heat to maintain texture.