2 tablespoons olive oil
2 medium onions, diced
3 pounds russet potatoes, peeled and cubed (1/2 inch)
salt and pepper to taste
2 tablespoons chopped fresh herbs (parsley, oregano, thyme, rosemary)
In a large pot, heat oil over medium heat. Add onions and cook, stirring often, until soft, 2-3 minutes. Do not let them brown. Reduce heat to medium low and cover, stirring about every 10 minutes. When they begin to release liquid, reduce heat to low and cook, stirring occasionally, for 30 minutes.
As the onions cook, spread out the cubed potatoes in a large colander. Sprinkle with salt, tossing to coat, and let sit for about 5 minutes. Rinse with cold water.
As the onions turn a dark golden color, remove cover and increase heat to medium. Stir in potatoes, salt to taste, and fresh herbs. Cover pot again and reduce heat to low. Cook, stirring occasionally, until potatoes soften. Drizzle a little olive oil and increase heat to medium to crisp the potatoes, if desired. Season with salt and pepper to taste.
Stir in eggs until they begin to separate and cook. Remove from heat and continue stirring until the eggs finish cooking from the heat of the potatoes and onions. Serve immediately.