Potatoes and onions are frying in the pan.  Add salt and pepper.

The potatoes and onions have fried up nice and brown.

The beaten eggs have been added to the pan of potatoes and onions.  I stirred them up for chunky pieces.  However, I usually do not stir it up, I pour in the eggs and when I think bottom is cooked enough I flip it, then my frittata is in one piece.  I’ll be back with that one.

You will need a large skillet.  Today I am mixing up the eggs when I cook them into the pan with the sauteed onions and potatoes, so I will not be sliding it out to flip it in the pan for the other side to cook, I’ll do that another time.

1 large onion, yellow or Vidalia

2 large potatoes, peeled, rinsed and cut in half and half again and then sliced up to make them into large to medium rectangular cubed pieces

6 eggs, medium or large, scrambled in a bowl, ready to pour when the inions and potatoes are ready

Salt and Pepper added to your taste

Heat up the oil, I used olive oil.

Add the onions and the potatoes, cook them till they are nicely browned and you can tell that the potatoes are cooked.

Add the scrambled eggs to the skillet and let this cook until you can see the eggs are getting done.

Then stir up the eggs in the potatoes/onions to cook up the rest of the eggs in the pan.

Don’t let the eggs get brown, over cooked

Stir the pan to get all the eggs cooked

All of this should be done over medium heat, but that depends on the size of your burner, so use you judgement.  Usually, I use the low setting on the front burners because they are the large ones. If you use the medium sized burners then you can go to the medium heat setting.

Serve it up in a dish and I like a little ketchup on the side.