Cut your potatoes and place in a small pot or saucepan. Add enough water just to cover the potatoes.
Drain the potatoes and place them on paper towel to dry them up a little bit.
If you prefer not to parboil them first, you can fry them in oil. Once they’re ready, set them on a paper towel to drain the excess oil.
Once the oil is hot add the potatoes and cook for about a minute. Add the onions and chiles and cook until the onions are translucent.
Add the whisked eggs and cook, stirring continuously with a spatula, until they just begin to set. Serve immediately while warm.
These eggs go perfect with my homemade flour tortillas or corn tortillas and a side of refried beans. Serve with sliced avocado.