Turkish-Inspired Egg and Potato Scramble

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.

Add the diced potato to the skillet and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.

Stir in the chopped onion, ground cumin, and paprika. Cook for another 3-4 minutes, until the onion is softened and fragrant.

In a medium bowl, whisk together the eggs, salt, and black pepper.

Pour the whisked eggs over the potato and onion mixture in the skillet. Let the eggs set for about 30 seconds without stirring.

Gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue cooking and stirring gently for 2-3 minutes, until the eggs are set but still moist.

Remove from heat, stir in the fresh parsley, and serve immediately.