Scrambled Eggs with Potato and Mushrooms
“It’s easy to eat good food and it feels good when you do. You’ll love this simple dish of scrambled eggs with potato and mushrooms.”
Peel and cut the potato into small dice.
Heat the olive oil into a large skillet. Add the diced potato cubes fry lightly over medium heat for 8–10 minutes, stirring often.
In the meantime, wash and cut up the mushrooms, and mince the onion. Then beat the eggs and set aside for later.
When the potatoes are nearly cooked, add the mushrooms and onion to the skillet. Season with a little salt and fry everything lightly over medium heat for 6–8 minutes, stirring often.
Finally, add the beaten eggs to the skillet. Stir with a wooden spoon and cook as desired. If you like your scrambled eggs moist, don’t cook them too long.
Tips & Tricks
When you dice the potatoes, it’s important to make the pieces small and not too thick, otherwise they will need more time to cook through.