Egg-Skillet Supper

This is a great fast, easy and inexpensive supper.

¼ Cup butter                                    

½ tsp. paprika

4 medium potatoes                                    

8 eggs

(cooked and sliced)                                    

½ cup milk

1 medium onion                                    

1 tsp. salt

1 Tbsp. parsley                                    

¼ tsp. pepper

In a large fry pan over medium-high heat melt butter. Add potatoes, onion, parsley and paprika. Cook until potatoes begin to brown and onion is tender, 5-7 minutes. Reduce heat to medium. Beat eggs, milk, salt, and pepper with fork. Pour egg mixture over potato mixture. As eggs begin to set gently draw pancake turner completely across bottom and sides of skillet, forming large soft curds. Continue until eggs are thickened, but do not stir constantly. Cook until eggs are thickened but still moist.