A quick and yummy dinner of potatoes, egg, and broccoli.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: main dish
Servings: 6servings
Author: Valerie Mates
Ingredients
2poundsof nice potatoes -- Yukon Gold or Yellow Finn work great in this recipe
1poundfrozen broccoli florets
2-3tablespoonsolive oil
2-3tablespoonscanola oil
1/2 to 1teaspoonsalt
4-5eggs
Instructions
Cut the potatoes into 1/2 inch cubes. Place them in a pot. Add just enough water to cover them. Heat over medium-high heat until the water boils. Pour on the broccoli florets, still frozen, and leave them sitting on top without stirring. When the water boils again, turn the heat down to medium and cover the pot so that the steam from the potatoes will cook the broccoli.
Boil for 10 to 12 minutes, until you can easily pierce a piece of potato with a fork and it seems soft.
While the potatoes cook, beat the eggs in a bowl.
Drain the potato-broccoli mixture in a colander in the sink.
Put the mixture back in the pot. Add the oil, then sprinkle on the salt, then pour on the beaten eggs.
Stir the mixture with a big flat-handled metal spoon. Cover the pot with the spoon still in it, so that the spoon gets heated along with the mixture (so that uncooked egg doesn't stay on the spoon and get back into the food). The spoon should be in the middle of the mixture, not touching the bottom of the pot where it might overheat. Be careful - its handle may get hot.
Heat the mixture on medium, checking and stirring every 1-2 minutes, leaving the spoon in the mixture.
When all of the egg looks dry like scrambled egg, not runny anymore, the Potoccoli is ready.