Papas Con Huevo (Mexican potato and eggs)

Parboil method for cooking the potatoes

1. Place potatoes in a small saucepan. Add enough water just to cover the potatoes. Cook on medium high for about 5 minutes or until the potatoes soften up just a little bit.
2. Drain the potatoes and place them on paper towel to remove dry them up a little bit. If you skip this process the hot oil will splash all over you!

Frying pan method for cooking the potatoes

1. In a medium to large skillet, add about 1/4 cup (enough so that it spreads on the entire skillet). Stir them often so that they cook evenly.
2. Once they're ready, set them on a paper towel to drain the excess oil.

Cooking the eggs

1. Crack the eggs into a bowl. Add salt and pepper according to taste then whisk with a fork until fluffy. Set aside.
2. In a skillet set to medium high heat, add the oil. Once the oil is hot add the potatoes and cook for about a minute. (This process is for when using the parboil method of cooking the potatoes)
3. When the potatoes are almost ready, add the onions and chiles and cook until the onions are translucent.
4. Note: Remove excess oil prior to adding the eggs.
5. Lower the heat to medium low. Add the whisked eggs and cook, stirring continuously with a spatula, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.
6. Serve immediately with corn or flour tortillas or even a toast with butter.