Egg Scramble

01Method

1. 1

   Fill a small pot with lightly salted water and bring to a boil. Add the potato and cook until just tender, roughly 15 minutes. Drain, allow to cool, then cut into pieces.

2. 2

   Heat a thin film of oil in a skillet over medium-high heat. Cook the onion and garlic until softened, then fold in the spinach and let it wilt for about 2 minutes.

3. 3

   Lower the heat to medium and pour in the beaten eggs. Allow the bottom to set for approximately 2 minutes, then stir in the cooked potato and tomato.

4. 4

   Add salt, pepper, cayenne, and hot sauce to taste. Continue cooking, stirring from time to time, until the eggs are fully set. Finish by scattering the cheese over the top and serve while hot.