1/4 c. cooking oil
4 to 6 med. size potatoes
2 lg. bell peppers
2 lg. yellow onions
3 lg. eggs
Salt and pepper to taste

Prepare potatoes in rounds (1/4 inch) and fry in hot skillet with oil, turning until golden brown. Clean and slice peppers (1/4 inch strips) and onions in rounds; place in pile on top of potatoes. Add 1/4 cup water and cover tightly. Cook for 10 minutes, turn mixture over gently and cook 10 minutes more covered. Whip eggs and pour over mixture. Cook until eggs are firm. Serve immediately.

VARIATION: Prepare recipe, omitting potatoes.