Mix up your morning meal with scrambled eggs and caramelized onions on a bed of potatoes.
4 russet potatoes, peeled
1 large Spanish onion
1 tablespoon sherry vinegar
1/4 cup olive oil
Chives for garnish
Place potatoes in a large stock pot and cover with cold water. Cook over medium heat until tender and a knife easily pierces them.
Thinly slice the onion, and cook over medium-low heat until soft. Add sherry vinegar and let cook about 5 more minutes.
While the potatoes are warm, slice them thinly, place them in a bowl and set aside.
In a large bowl, whisk eggs and cook in a large pan over medium-low heat until creamy, about 6 minutes.
Arrange potato rounds on a platter, top with onions and scrambled eggs. Garnish with chives and drizzle with olive oil.