4-5 large potatoes, peeled and thinly sliced
1/2 medium onion, diced
2 cloves minced garlic
5 beaten eggs
salt to taste
Saute the potatoes, onions, garlic in a fair amount of olive oil on low heat until tender. Do not brown. When tender, drain off most of the oil and add the beaten eggs and salt. Cook on medium heat, shaking the pan slightly to avoid sticking. After 2-3 minutes, flip over using a plate. Cook another 2-3 minutes until light golden brown. Serve warm or cold, with tomato sauce.