Scrambled Eggs And Potatoes

• butter
• 1 1/3 pounds yellow potatoes
• 8 eggs
• 1 3/4 ounces emmentaler cheese shredded
• ground black pepper
• 1 green onion
• sage or chives
• bay leaf
• pepper
• salt

1. Peel the potatoes, wash them, dry them with a paper towel and chop them coarsely.
2. Beat the eggs in a bowl with a pinch of salt, some pepper, shredded cheese and 2 to 3 chopped sage leaves.
3. Melt the butter in a non-stick pan, add the chopped onion, a bay leaf, and the potatoes and saute on high heat for 7 to 8 minutes, breaking them up as much as possible with a wooden spatula.
4. Discard the bay leaf, add the egg and cheese mixture and cook on medium heat for a few minutes, stirring continuously so the eggs become firm without becoming too dry.
5. Serve immediately.

butter, potatoes, eggs, emmentaler cheese, ground black pepper, green onion, sage, bay leaf, pepper, salt

Taken from www.yummly.com/recipe/Scrambled-Eggs-and-Potatoes-530912 (may not work)