Loading...

Heat the vegetable oil in a 10-inch frying pan over medium heat.

Using a vegetable peeler, thinly slice the peeled potato directly into the hot oil in the pan, forming a single, even layer to cover the bottom of the pan.

Cover the pan with a lid and cook the potato slices for 5-7 minutes, or until they are softened and slightly browned.

Remove the lid. Drizzle the soy sauce evenly over the cooked potato slices.

Crack the 2 large eggs directly over the potatoes. Use a fork to gently break the yolks and spread the egg whites and yolks somewhat evenly over the potatoes.

Season the eggs and potatoes with salt and black pepper to taste.

Cover the pan again with the lid and cook for 3-5 minutes, or until the eggs are mostly set. The eggs should be cooked through and the potato base golden brown.

Remove the lid. Sprinkle a generous amount of shredded cheddar cheese over one half of the egg and potato mixture.

Place the sliced deli ham, folded into triangles, on top of the shredded cheese.

Using a spatula, carefully fold the other half of the egg and potato mixture over the cheese and ham filling.

Continue cooking for 1-2 minutes, gently pressing down with the spatula, to allow the cheese to melt and the ham to warm through.

Carefully slide the finished breakfast foldover from the pan onto a plate. Serve immediately and cut into the folded item with a fork to reveal the melted cheese and ham inside.


Heat the vegetable oil in a 10-inch frying pan over medium heat.

Using a vegetable peeler, thinly slice the peeled potato directly into the hot oil in the pan, forming a single, even layer to cover the bottom of the pan.

Cover the pan with a lid and cook the potato slices for 5-7 minutes, or until they are softened and slightly browned.

Remove the lid. Drizzle the soy sauce evenly over the cooked potato slices.

Crack the 2 large eggs directly over the potatoes. Use a fork to gently break the yolks and spread the egg whites and yolks somewhat evenly over the potatoes.

Season the eggs and potatoes with salt and black pepper to taste.

Cover the pan again with the lid and cook for 3-5 minutes, or until the eggs are mostly set. The eggs should be cooked through and the potato base golden brown.

Remove the lid. Sprinkle a generous amount of shredded cheddar cheese over one half of the egg and potato mixture.

Place the sliced deli ham, folded into triangles, on top of the shredded cheese.

Using a spatula, carefully fold the other half of the egg and potato mixture over the cheese and ham filling.

Continue cooking for 1-2 minutes, gently pressing down with the spatula, to allow the cheese to melt and the ham to warm through.

Carefully slide the finished breakfast foldover from the pan onto a plate. Serve immediately and cut into the folded item with a fork to reveal the melted cheese and ham inside.
