6 ounces
red potatoes, rinsed and scrubbed and diced. (Pam said four small red potatoes. I would dice up just enough to cover the bottom of the skillet in a single layer.)
¼ cup water
2 teaspoons
olive oil
Pinch of salt
3 large
eggs, beaten (I’d probably add another for good measure)
Dash of milk
1
scallion, thinly sliced
⅓ cup grated cheese (I used Gruyère)
1 tablespoon
freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs