- 3 teaspoons extra-virgin olive oil, divided
- 1 small onion, diced
- 4 yukon gold potatoes, sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon smoked paprika
- 4 large eggs
- 3 large egg whites
- 1/2 cup shredded aged Parmesan
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preheat over to 400. Spray a large cookie sheet with olive oil. Arrange sliced potatoes in a layer and put your onions on top. Spray with olive oil, salt and pepper. Cook for 30 minutes.
In a bowl, whisk your eggs, then add the rest of your ingredients. Stir well.
Before taking your potatoes out of the oven, heat some olive oil on a 12 in skillet. Remove potatoes and stir into your egg mixture.
Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes on medium heat. (it will still be moist in the center).
This was my first time making this and while the taste was amazing, I think the final steps take some practice, for sure. Mine certainly didn’t turn out perfectly shaped. I made the mistake of getting the oil too hot initially. 😉