This meal is one of my go-to classics. It makes a great lunch or dinner! Origination of this dish comes from my mom. She is the first person to introduce me to the concept of mixing the potato and egg to make an omelet. Sometimes I slightly modify the ingredients I use here depending on the kind of flavors I am craving on that particular day.
Ingredients: Sliced thin Idaho potato baked and lightly drizzled with vegetable oil, eggs, green onion, parmeseanno reggiano cheese, salt, pepper, pinch of unicorn salt.
The Looseleaf Cookbook 