Cut baby potatoes in halves.
8 Baby potatoes
Chop the onions and tomatoes.
2 Plum tomatoes, 4 oz. Spanish onion
Preheat the skillet with room-temperature butter over medium heat for 20 seconds.
4 oz. Butter
Remove leftover pieces of butter, add olive oil.
2 oz. Olive oil
Cook the potatoes until seared, add chopped onion, season with a pinch of salt and pepper.
4 oz. Spanish onion, 1 tsp Salt, 1 tsp Pepper
Stir and cook for about 3 minutes until golden in color.
Add ham and cook together for another minute.
4 oz. Bologna ham
Add tomatoes.
8 Baby potatoes
Flip the potatoes from time to time.
Add scallion, herbs, and eggs. Cover the skillet with a lid and sear it for another minute.
Scallion, Parsley, Dill, Cilantro, 8 Eggs