Ingredient:

• 6 ounces red potatoes, rinsed and scrubbed and diced. (Pam said four small red potatoes. I would dice up just enough to cover the bottom of the skillet in a single layer.)
• ¼ cup water
• 2 teaspoons olive oil
• Pinch of salt
• 3 large eggs, beaten (I’d probably add another for good measure)
• Dash of milk
• 1 scallion, thinly sliced
• ⅓ cup grated cheese (I used Gruyère)
• 1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs