50 minutes
A delicious and comforting dish featuring creamy scrambled eggs, golden potatoes, and caramelized onions with a touch of parsley.
Waxy Potatoes, peeled
0 lb
Large Onions, cut in half and sliced
each
cups
to taste
each
Flat Leaf Parsley, chopped
tablespoons
1. Boil Potatoes
Peel and boil one pound (0.45 kg) of waxy potatoes in salted water until they are tender, which should take about 15 to 25 minutes.
2. Caramelize Onions
While the potatoes are boiling, take one and a half large onions, cut them in half, and slice them thinly. Heat a quarter cup (60 ml) of olive oil in a large covered skillet over low heat. Add the sliced onions and cook them slowly for around 25 minutes.
3. Prepare Potatoes
Once the potatoes are tender, drain them and set them aside to cool slightly. When cool enough to handle, cut them into bite-sized pieces. Add these potato pieces to the skillet with the caramelized onions, and increase the heat to medium-high. Cook them together until the potatoes and onions are golden and slightly crispy, adding salt to taste.
4. Cook Eggs
In a bowl, lightly beat six large eggs with a pinch of salt. Pour the beaten eggs over the potato and onion mixture in the skillet. Stir gently over medium heat until the eggs are just set and creamy.
5. Garnish and Serve
Transfer the mixture to serving dishes and sprinkle with two tablespoons of chopped flat-leaf parsley for a fresh, vibrant finish.
Choose waxy potatoes like Yukon Gold for this recipe—they hold their shape better after cooking and offer a creamy texture. Cut the potatoes into uniform, bite-sized pieces to ensure even cooking. Parboiling the potatoes before sautéing can speed up the cooking process and also give you a head start on achieving that golden exterior.
Patience is key. Low and slow is the mantra for caramelizing onions. Choose a sweet variety like Vidalia for a deeper flavor. Cook the onions over low heat, stirring occasionally, until they reach a deep golden brown color. This could take up to 45 minutes, but the rich, sweet flavor will be worth it.
Cook your eggs on low heat to avoid tough, overcooked eggs. The eggs should gently set into a custard-like texture. Stir frequently with a rubber spatula, scraping the bottom of the pan to create soft curds.
Use the freshest eggs possible. The fresher the egg, the better it will hold together and the creamier your scramble will be. Crack eggs into a bowl and beat them just until the yolks and whites are combined. Over-beating can make the eggs tough.
Salt your eggs towards the end of cooking to prevent them from becoming watery. Freshly cracked black pepper, a pinch of smoked paprika, or a dash of good quality olive oil can elevate the flavor profile.
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