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1
Place the potato in a saucepan with salted water to cover.
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2
Bring to a boil over high heat and boil for 4 minutes.
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3
Add the cauliflower and boil for 1 minute more.
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4
Drain the vegetables.
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5
Heat a skillet over medium-high heat and add 3 tablespoons of the oil.
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6
Add the onion, and cook until soft.
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7
Add the potato, cauliflower, spices, and a dash of salt.
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8
Decrease the heat to medium and saute for 5 minutes.
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9
Turn off the heat, transfer the vegetable mixture to a large bowl, and cover.
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10
Return the skillet to the stove.
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11
Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt.
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12
Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible.
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13
Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil.
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14
When the oil is hot, pour in the eggs.
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15
Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon.
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16
Tilt the pan to evenly distribute the uncooked eggs.
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17
When the eggs are just firm, flip them over and cook for 25 seconds more.
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18
Transfer the eggs to the bowl of vegetables and stir to mix.
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19
Taste and season with salt.
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20
Serve immediately.
