6 to 9 potatoes, peeled and cut in sm. pieces or chunks
Oil for frying
1 tsp. salt
6 to 9 eggs
1 lg. onion, diced
1/2 tsp. garlic powder or salt (if salt, omit other salt)

You may omit 2 to 3 potatoes and use chopped spinach, chunks of zucchini squash, eggplant, etc. cut in chunks. Heat oil. Add potatoes and cover. Cook until soft, stirring occasionally. Add onion and cook together with potatoes. Add salt and garlic in a bowl. Beat eggs (together). Put potato mixture (drained of oil) into beaten egg and mix thoroughly. Return to pan. Cover and cook on low heat until set. Invert on platter (pizza pans are ideal for this). Return to pan and cook a few more minutes until this side is lightly brown; invert to plate and serve warm. Serves 4 to 6.