Instructions

Prep the Ingredients

Peel and dice about 3–5 medium potatoes into small, even cubes for even cooking and fluffiness.

Finely chop one small onion and a handful of fresh parsley.

In a bowl, crack 3 eggs and add a teaspoon of paprika, a sprinkle of salt and pepper, and about 2 tablespoons of flour. Whisk until smooth and well-blended. This combo gives the dish its light, binding texture.

Start Cooking

Heat a drizzle of vegetable oil (just enough to coat the pan) over medium heat in a non-stick skillet.

Once the oil shimmers, add the potatoes and onions. Stir occasionally until the potatoes turn golden and are just tender (about 5–7 minutes).

Add the Egg Mixture

Spread the cooked potatoes and onions evenly in the pan. Pour the egg-flour mixture over them, tilting the pan so it settles uniformly.

Cook Gently

Let the mixture cook undisturbed for a few minutes until the edges start to set. Occasionally peek under the edges—when it’s lightly browned and not runny on top, it’s time for the next step.

Finish It Off

To cook the top gently, either cover the pan with a lid for another minute or two to let the steam do the work, or if you prefer a slightly crispier top place the pan briefly under a broiler for a quick golden finish (if you’re comfortable with that step).

Slide, Slice, and Serve

Carefully slide the set mixture onto a serving plate. Garnish with extra chopped parsley if you like, then cut into wedges for easy sharing. Serve hot for the best texture and flavor.