Based on 4 reviews


  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 15 minute(s)
3 Tbsp. Bertolli® Extra Virgin Olive Oil
2 medium potatoes, peeled and thinly sliced
1 medium onion, coarsely chopped
5 large eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

In 10-inch oven-proof nonstick skillet, heat Olive Oil over medium-low heat and cook potatoes and onion, covered, stirring occasionally, until potatoes are tender and slightly golden, about 8 minutes. Stir in eggs, salt and pepper. With spatula, lift set edges of egg mixture, tilting pan to allow uncooked mixture to flow to bottom. Cook until bottom is golden. To finish, broil 1 minute or until eggs are bubbling and starting to brown. To serve, turn out from pan and cut into wedges. *If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil.

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Nutrition Information per serving
Calories 270, Calories From Fat 150, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 17g, Cholesterol 265mg, Sodium 380mg, Total Carbohydrates 20g, Sugars 2g, Dietary Fiber 2g, Protein 10g