Chop potatoes finely and put in covered dish. Microwave until potato soft,
being careful not to lose the sweet moisture in the dish while checking on
the potatoes. Lay aside.
Prepare pan for eggs with butter or cooking spray. Fork whip 4 eggs until
smooth and consistent. Pour into heated pan.
Add in potatoes with all of their liquid. Can also add in cheese or
frozen peas (a University of Chicago dorm dinner).
With a low heat, let the eggs catch on the bottom of the pan and then use
a spatula to scrap up the solid portion periodically. The minute the
eggs are all in semi-solid state with no liquid showing, take off heat and
serve. (My friend Darlene works over a double boiler.)