A hearty breakfast dish combining golden potatoes, fluffy eggs, and fresh vegetables for a rustic, farmhouse-style meal.

Scale

4 medium Yukon Gold potatoes, diced

6 large eggs, whisked

1 red bell pepper, diced

1 small onion, diced

1/2 cup shredded cheese (optional)

2 tbsp olive oil

1/2 tsp paprika

Salt and pepper to taste

Fresh parsley for garnish

1. Wash, peel, and dice potatoes evenly.

2. Heat olive oil in a large skillet over medium heat.

3. Add potatoes, paprika, salt, and pepper. Cook until golden and tender.

4. Stir in onions and peppers; cook until softened.

5. Pour whisked eggs over the potato mixture and reduce heat to low.

6. Cook until eggs are set, then sprinkle cheese if desired.

7. Garnish with parsley and serve hot.

For a crispier texture, roast potatoes in the oven before adding to the skillet.

Make it vegan by using tofu scramble instead of eggs.

Keywords: Rustic Country Omelette Potatoes, farmhouse breakfast, skillet eggs