Method
- 01
Slice potatoes thinly and onion if using. Cook very gently in olive oil until tender but not browned.
- 02
Drain well, reserving the oil. Fold warm potatoes into beaten, salted eggs and rest for 10 minutes.
- 03
Heat a nonstick pan with a little reserved oil. Add the mixture and shape the edges.
- 04
When mostly set underneath, invert onto a plate and slide back into the pan. Cook briefly for a creamy center.
The useful detail
The potatoes should confit rather than fry. The final center may be softly set, but use pasteurized eggs if serving vulnerable guests.