Potato and Eggs 

This very easy recipe was a standard lunch when we visited Nonna’s house. It is prepared in minutes and is very filling. It is versatile as you can add other ingredients like peppers, onions or cheese. This is a great dish to serve during Lent if you are fasting from meat.
Potatoes and Eggs
(Makes four servings)
Ingredients
2 large russet potatoes peeled and diced into small cubes
6 to 8 beaten eggs
Olive oil for frying
Salt and pepper to taste
Instructions
Coat a frying pan with oil and fry the potatoes until slightly brown and crisp, season with salt and pepper.
Beat the eggs and pour over the potatoes, stirring occasionally over medium low heat until the eggs are cooked.
Best if served with Italian bread.