Random vegetables from the kitchen - tomatoes, peppers, onion, garlic
Break eggs into a bowl (2 eggs per person, roughly) and scramble. Add water to break proteins and make the scrambled eggs fluffier. Chop up vegetables, and separate the hard (peppers, onions and garlic) from the soft and runny (tomatoes).
Add oil to a pan. Once warm, add the hard vegetables. Saute until almost softened -- 1-2 minutes. Pour in eggs and let the eggs cook along with the vegetables. Cook until desired consistency (some like their eggs runnier than others). Towards the end of the cooking, add the runny vegetables (tomatoes) and salsa (if using). Also, crumble tortilla chips over top the eggs and stir to warm.
2-4 potatoes, scrubbed and cut into 1/2" cubes
4 T olive oil
Preheat oven to 425°. In a medium sized saucepan cover cut potatoes with water and bring to a boil. Remove from heat.
Drain water and add olive oil, salt and pepper. Replace lid and shake to coat potatoes.
Pour out into a rimmed baking pan. Bake for 20 minutes, flip potatoes, and bake for another 15-20 minutes. Bake until desired doneness/crispiness.