Serves 2
If you are using onions (or radishes), slice thinly and add to hot oil in a large skillet. Cook until potatoes are ready (can add at same time).
Slice potatoes thinly (you can also substitute boiled potatoes--either freshly cooked or leftovers in the fridge--don't slice as thin. This saves time in the morning) and add to hot oil. If you use salt, add it now. If your pan is much smaller than the potatoes laid out, you can fry in batches and set aside to add back later or to serve on the side as extras. Cook potatoes until nicely browned on both sides, or to taste.
If you are using an apple, slice in to thin pieces no more than an inch long or wide. Alternatively, you can cut into small chunks. Add about 2-3 minutes before potatoes are done.
In a bowl, beat the eggs very well. You can add a tablespoon or so of milk or water if you like, but it's not needed.
Turn off the heat but leave the skillet on the burner (if you have an electric stove that loses heat slowly, move to another burner). Add the eggs to the skillet. Mix in with potatoes so they are evenly coated. The heat from the pan and potatoes should be enough to cook the eggs, if you like them soft like I do. If you prefer your eggs cooked more, keep the heat on.
Salt and pepper to taste. Optional, add some dill weed, or fresh herbs.
(posted to rec.food.recipes 2/98)
