Heat the olive oil in a medium skillet over medium heat.

Add the diced potatoes and cook, stirring occasionally, for about 10 minutes until they are golden brown and tender.

Add the chopped onion to the skillet with the potatoes.

Sauté until the onion is translucent and aromatic, about 2-3 minutes.

Push the potatoes and onion to one side of the skillet, making space for the eggs.

Crack the eggs directly into the skillet, seasoning with a pinch of salt and pepper.

Cook the eggs to your preference—sunny-side up or scrambled both work well in this dish.

Once the eggs are cooked to your liking, serve immediately.

Optionally, garnish with fresh herbs for added flavor and a pop of color.