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In a wok, sauté onions until translucent.
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Reduce fire to low and add potatoes. Cook potato slowly tossing it while cooking so as not to break them. Add in parsley, salt and pepper.
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In a separate bowl, beat the eggs with salt and pepper.
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When potatoes are cooked, remove from heat and cool for 5 minutes. Then add it in the beaten eggs. Transfer back to the used pan and cook over low heat for about 8-12 minutes.
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Serve with garlic aioli dip.