Scrambled Eggs with Potatoes and Herbs

Step 1

Dice the 3 potatoes into 1/2-inch cubes. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and tender, about 12-15 minutes.

Step 2

While potatoes cook, whisk the 4 eggs with 1/4 tsp salt and a pinch of pepper in a bowl. Dice the 1 tomato and chop the 2 tbsp chives and 2 tbsp parsley.

Step 3

When potatoes are done, push them to one side of the skillet. Add the remaining 1 tbsp olive oil to the empty side, then pour in the eggs. Let them set for 30 seconds, then stir gently with a spatula until soft curds form, about 2-3 minutes.

Step 4

Fold the scrambled eggs into the potatoes. Add the diced tomato and half of the herbs. Cook for 1 minute more, until tomatoes are just warmed through.

Step 5

Season with remaining 1/4 tsp salt and pepper to taste. Sprinkle with the rest of the herbs and serve hot.