INGREDIENTS:1 small onion, thinly sliced 1/3 cup olive oil 4 medium Washington Russet potatoes, pared 4 eggs 1 tsp. salt as needed, ground black pepper as needed, minced parsleyDIRECTIONS:SautT onion in oil in non-stick pan. Dice potatoes and sautT in oil in non-stick pan. When partially cooked, cover potatoes and cook on low heat until tender. Whip eggs in medium bowl; season with salt and pepper. Add onion and potatoes to eggs in bowl; mix well. Heat 2 tsp. oil in 9 to 10-inch skillet. Add ...
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