1 scallion
1 1/2 lb. boiling potatoes (about 3 lg)
1/4 c. olive oil
Salt and pepper
6 eggs

Slice scallion, including green top. Peel potatoes and slice thin. Heat oil in a 10 inch nonstick frying pan over medium heat. Cook potatoes, stirring occasionally, until beginning to brown, about 20 minutes. Sprinkle with 1 teaspoon salt. Pour over potatoes and sprinkle with half the scallions. Cook until bottom is golden, 4 or 5 minutes. Invert onto a plate, slide back into pan and brown second side, 4 or 5 minutes. Serve warm or room temperature, sprinkled with remaining scallions.