Ingredients

1 medium yukon gold potatoe

1 half or quarter of a spanish onion (depending on your fondness for onions)

1/4 cup of extra old cheddar cheese

3 eggs

1 tsp of whipped cream

salt and pepper to taste

Preparation

  1. cut potatoe into bite sized cubes. Rinse thouroughly with cold water for 2 minutes minimum.
  2. cut onions paysanne style
  3. shred cheddar
  4. whisk the eggs and add the whipped cream and salt and pepper
  5. sautee onions for 3 to 5 minutes with butter or olive oil until transluscent. Remove and set aside.
  6. sautee potatoes with butter or olive oil until softened. Remove and set aside.
  7. once onions and potatoes are cooled add to egg mixture along with cheese and mix gently.
  8. lightly butter the pan then add the egg mixture.
  9. Put into oven for 5- 8 minutes at 425 degrees.
  10. once cooked, egg breakfast should slide off the pan right on to the plate.