1. Heat up the olive oil in a large skillet on medium-low heat. 2. Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay. 3. In the meantime whisk together the eggs, and a dash of salt and pepper. 4. Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low. 5. Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top. 6. Remove from heat and season with salt and pepper. 7. Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges. 8. Can be served warm or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
