1 tablespoon unsalted butter
1 tablespoon olive oil
2 potatoes, peeled and cut into dices
Leftover chicken cut in small pieces
Parsley, chopped fine
Salt and pepper
Preheat the broil of the oven.
In a large saucepan filled with salted water, cook the potatoes cubes until tender, but not falling apart. Drain and set aside.
In a large bowl mix the eggs with salt and pepper.
In a large ovenproof skillet, over medium heat melt the better and add the olive oil. Add the chicken pieces and sauté them until warm. Add the potatoes and cook the chicken and the potatoes for 3 minutes.
Add the eggs mixture and the parsley and cook until the eggs are starting to cook underneath the chicken and potatoes and around the edges of the skillet.
Place the skillet under the broiler and cook until nicely golden and the eggs are no longer soft, around 6 to minutes.
Serve in wedges.