This can be made with any type of cooked meats, the mushrooms and onions may be left out and a light sprinkling of cheese could be added over the potatoes before the eggs are added. This is a delicious, hearty one pan meal that can be tweaked to fit into anyone's morning. Leave all meat out and make it vegetarian.
Wash potatoes, you can leave skin on, or peel. Slice potatoes into THIN rounds. Put in bowl and drizzle olive oil over and toss well to coat all potatoes.
Put just enough olive oil to lightly cover bottom of an OVEN proof skillet. Layer potatoes in skillet (I use a 12" skillet). Salt & pepper potatoes.
If adding onions, peppers or mushrooms, or any other veggies, place them over the potatoes, or egg the to the eggs or the topping. Cover with lid and cook over low-med low heat for 25-30 min. till a fork easily goes into potatoes. DO NOT STIR during cooking time.
In separate skillet, cook meat if raw, breaking it up as it cooks. For precooked meat, slice, dice or shred.
Check potatoes for doneness after 20 min. by sticking a fork in them, if the fork goes in easily, that are ready. If the potatoes are still tough, cook a little longer and check again. Break eggs into a bowl, whisk well. Add cilantro or veggies at this point.
When potatoes are done, top with meat, add 1 1/2 c. of cheese on top of potatoes, then pour eggs on top of that. Add a little more cheese on top if desired and/or veggies. Place in a 350 degree oven for about 25-35 min. You want to cook just long enough for the eggs to firm up. Cooking time will vary depending on the size of skillet you use.
When eggs are done, remove pan and allow to cool at least 15-20 min. before cutting, this will make it much easier to remove from skillet after slicing and it won't fall apart. This dish is also delish cold.