2/3 cup vegetable oil
1 russet (baking) potato, cut into julienne strips and put in bowl of cold water
4 large eggs
2 tablespoons heavy cream
2 tablespoons unsalted butter
lightly buttered toast as an accompaniment

Directions:
Rinse the potato and pat dry. In a large skillet, heat the oil over high heat until it is hot but not smoking, and in it fry the potato, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain, and sprinkle with salt to taste.

In a bowl, whisk together the eggs and the cream. In a skillet, melt the butter over moderately low heat and in it, cook the eggs, stirring, until they are barely set. Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add salt and pepper to taste.

Divide the egg mixture between 2 heated plates and serve it with the toast.

Serves 2.

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