Ingredients:

  • 2 cups (300g) Russet or Yukon Gold Potatoes, small ½-inch cubes
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • ¼ cup (40g) yellow onion, finely diced
  • salt to taste
  • black pepper to taste
  • 4 large eggs, whisked
  • 2 tbsp (30ml) heavy cream
  • ¾ cup (85g) sharp cheddar cheese, shredded

Instructions:

  1. Heat the butter and olive oil in a 10-inch non-stick skillet over high heat.
  2. Add the cubed potatoes in a single layer and let them sizzle undisturbed for 3-4 minutes until a golden-brown crust forms.
  3. Toss in the diced onions and cook for another 3 minutes until the potatoes are fork-tender and onions are translucent.
  4. Reduce the heat to medium-low and pour the whisked egg and cream mixture directly over the potatoes.
  5. Let the eggs sit undisturbed for 30 seconds to set the bottom, then use a spatula to gently push the eggs from the edges toward the center to create soft folds.
  6. When the eggs are approximately 80% cooked (still slightly wet), sprinkle the shredded cheddar cheese evenly over the top.
  7. Fold the mixture one last time until the cheese is melted and glossy, then remove from heat immediately.