this one is a little harder and a little messier, but... sautee potatoes and onions in an obscene amount of olive oil. Whisk a quarter-buttload of eggs in a large bowl. take the potatoes and onions and oil off the heat, pour them into the egg bowl to kind of temper-ish the eggs, bring the pan back up to temp, whisk the eggs a bit more to make sure they're not pre-scrambling, then fry the whole thing like a thick-ass omelet. slice and serve with some kind of aoli. serves multiple people, keeps well.
use enough of everything to make it tall and fluffy with layers of potato and onion suspended in the egg. Depends on the size of your pan.
you can either flip it (messy, difficult, works with a nonstick pan) or stick it in the oven to brown the top (easy, clean, requires an oven-safe pan).
