2 tablespoons olive oil
2 large russet potatoes, peeled and very thinly sliced into rounds
Heat the oil, over medium high heat, in a large non-stick pan. When the oil is hot, carefully add the potatoes, overlapping them in the pan. Turn the heat down to medium.
Do not stir or move the potatoes. After a few minutes, check them to see if they are browned on the bottom. When they are golden brown, flip them over (don’t worry if you break them as you do this).
Break the eggs and add them to the pan, distributing them evenly. Stir them gently with a fork to break the yolks and cook them until they are cooked through.