2 tablespoons Olive Oil
1/2 - 3/4 cup chopped yellow onion
2 cloves garlic, chopped
4 medium to large gold potatoes
2 tsp salt (or to taste) plus more for the eggs
Pepper (to taste)
1/4 cup white wine
1 tbsp butter
2-3 eggs (depending on how you are going to split this up)
Heat the olive oil in a large skillet over med heat. Add onions and saute for a few minutes.
While the onions are cooking, peel and chop the potatoes into bite-sized pieces, placing them in a bowl of water as you cut them.
Add the garlic to the onions. Remove the potatoes from the water they are in letting a little water drip into the pan as you do.
Season with salt and pepper. Cover with a lid or tin foil if you do not have a lid for your skillet.
Allow to cook undisturbed till potatoes are tender and start to stick to the pan. If they are getting done too fast turn the heat down. This usually takes about 30-40 minutes.
When the potatoes are tender, remove the lid and add the 1/4 cup white wine, scraping the bottom of the pan occasionally to get up the browned bits on the bottom. Re-cover and allow to cook some more while you make the eggs.
Melt butter in a non-stick skillet over medium heat. Crack eggs into separate places in the pan and season with salt and pepper to taste. Cover and let cook for 3 minutes and then your egg is done. (Note: if the egg is getting done too fast, turn the heat down).
Divide the potatoes among your serving dishes and top each serving with a fried egg. Serve immediately.
Note: These potatoes are really good left over too. Just reheat in a skillet with a little more olive oil, covered, until heated through. If you are doing this wait to make the egg(s) when you heat up each serving.
Calories per serving : About 270