Papas con Huevo (Potato and Egg Scramble)

Parboiling Potatoes

1. If you choose to parboil the potatoes, add the diced potatoes to a small pot.
2. Cover them with cold water and add a pinch of salt. Cover the pot with a lid and bring the water to a boil. Continue boiling for 5 minutes.
3. Remove the potatoes from the heat and drain. Place the potatoes on a paper towel-lined plate to dry. 

Sautéing Potatoes

1. Once your potatoes are parboiled, or if you are using raw potatoes, continue with the following steps.
2. In a large pan or cast-iron skillet, heat up the olive oil (or your preferred cooking oil) on medium heat.
3. Salt the potatoes and add them to the skillet. Spread them in a single layer so they can cook evenly. Let the potatoes cook on one side for about 8 minutes (or 5 minutes for parboiled potatoes).
4. Test the potatoes with a fork. When they’re a bit tender, mix in the diced onion, if using.
5. Spread the potatoes evenly on the skillet once more and leave them for another 3-5 minutes until crispy.
6. In the meantime, beat and salt the eggs in a separate bowl.
7. Once the potatoes are crispy, pour the eggs in making sure to cover all the potatoes.
8. Scramble everything together and cook the eggs to your liking.
9. Check for salt and adjust seasoning as needed.
10. Serve topped with jalapeño salsa or sour cream.