>>519024785
>chop potatoes, spanish cook fren taught me that it's better to "rip" pieces instead of cutting them clean, since more surface = better.
>fry them with olive oil until 80% done approx
>in a bowl mix appropriate number of eggs with a bit of milk, salt AND a dash of pepper if you like it
>remove most of the oil from STILL frying potatoes, leave about as much as you'd have for a stir fry
>put eggs mix into the same frying pan, leaving a small bit for later: eggs mix needs to reach the topmost potatoes basically
>mix for 5 mins, don't worry if it seems you're "breaking" it, fire is still on
>grab lid, cover and do the switcharoo (if you can), try not to break it in the process
>before putting the slop back into the pan, first add the small bit of egg mix you left behind (makes for a "base" on the other side)
>finish cooking it for something like 5 more mins
>eat cold / semi cold
Ur welcome comrade.

>>508861871
Lmaooooooooooooooooooooooooooooooooooo never change comrade chefbro! Your visceral seething is appreciated, unlike your terrible food! Also please post the REAL pic next time.