Choosing the product
A potato that holds its shape keeps distinct pieces. Choose similar sizes and trim damaged areas. Firm and floury textures produce different results.
Preparing and using it
Peel as the recipe specifies and slice evenly. Cook moderately, testing tenderness with a knife before draining. Distribute potatoes and onion evenly in the eggs.
Substitutions and adaptations
Already-cooked potatoes change the first stage and do not need the full raw-potato cooking time. Watery vegetables cannot replace that volume without changing structure.
Mistakes to avoid
The short final egg-cooking stage will not reliably finish hard potatoes. Overcrowding and uneven slices make consistent texture harder.
