4 eggs
5 sm. potatoes
1 onion
Olive oil
Salt and pepper

Slice potatoes and onions thinly and saute on low heat in ample amount of olive oil, stirring and breaking up as cooking continues (do not brown). When all is a soft, mushy consistency, cool and add to beaten eggs with salt and pepper to taste. Pour into pan heated with more olive oil. "Fry" on one side, pushing up sides, until lightly browned. Flip onto plate and return to pan to brown other side.