• Step 1

  Heat oil in pan on MED-HIGH until oil faintly smokes. Add onions; cook, stirring, 2-3 min, until soft but not browned.

• Step 2

  Add potatoes; cook 10-15 min, until potatoes are fork-tender, turning occasionally to brown all sides. Season with salt and pepper. Add butter.

• Step 3

  When butter begins to melt, gradually add eggs, folding in with rubber spatula. Cook, stirring occasionally, 2-3 min, until almost set. Add chives and cilantro. Spread potato-egg mixture evenly to cover bottom of pan; sprinkle with cheese. Cut into 4 wedges; serve with salsa.

Choose Kosher for Passover ingredients to ensure that this recipe is appropriate for your Passover table.

Note: When servings & ingredients are modified, nutrition & directions may vary.