| 1 | pound baby white potatoes peeled and quartered |
| 1 | small Spanish onion diced |
| 6 | large eggs |
| olive oil | |
| salt and pepper | |
| crème fraiche | |
| parsley |
Boil potatoes until al dente.
Sauté onions separately in olive oil.
Strain potatoes, add onions and let cool.
Coat a cast iron pan with olive oil and preheat in oven at 350º for 5 minutes.
Scramble eggs and fold in potatoes and onion mix.
Season with salt and pepper.
Pour in hot cast iron pan and bake for 5 minutes. Flip onto plate and back into pan. Bake for 3 more minutes. Cut in wedges.
Garnish with crème fraiche and parsley leaf.