Serves: 4
Total Calories: 301

1/4 cup olive oil
4 waxy new potatoes, peeled and cut into 1/4-inch slices
salt
8 large eggs
Freshly ground black pepper

1 In a 9-inch nonstick skillet, heat the oil over medium heat. Pat the potato slices dry, and place them in the skillet. Cook, turning the pieces frequently, until the potatoes are browned and tender, about 10 minutes. Sprinkle with salt.

2 In a medium bowl, beat the eggs with salt and pepper to taste. Pour the eggs into the pan and let them set briefly. Turn the potatoes and eggs with a spatula or spoon to allow the uncooked eggs to reach the surface of the pan. Allow the eggs to set and stir again. Repeat the stirring and cooking until the eggs are set to taste, about 2 to 3 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 301
Calories from Fat: 173

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