This is a good and quick supper. I got this from the Chicago Tribune but I added some garlic and pepper flakes. Have some refried beans and flour tortillas on the side and you have a yummy and quick supper!
Heat olive oil in a large, heavy skillet over medium high heat. Add potatoes and onions; cook, turning with spatula, 10 minutes. Reduce heat to medium; cover, cook until tender, stirring occasionall, about 10 minutes.
Add salt and pepper. Cook, uncovered, turning mixture with a spatula, until onions are golden, potatoes have begun to break apart and are slightly crunchy, 9 minutes. Sir in eggs; cook until firm, about 1 minute.