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Heat a non-stick pan over medium heat with a little oil or butter.
Peel the potato and slice it very thin directly into the pan using a peeler. Spread into an even layer.
Cover with a lid and cook a few minutes until the potatoes soften and lightly crisp on the bottom.
Crack in the eggs (3–4) and gently break the yolks. Season to taste.
Cover again and cook on low–medium until the eggs start to set. Then sprinkle some cheese and let it melt.
Carefully flip the whole round, cook about 1 minute more, then flip sides towards the middle for easier serving.