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Begin by heating a generous spoon of ghee in a pan over medium heat.
Peel the potato into thin ribbons and arrange them evenly in the pan, slightly overlapping to form a single layer.
Add the sliced mushrooms, onion, and grated Parmesan on top of the potato layer.
Crack three eggs over the mixture.
Cook on medium heat until the potato is golden and crispy underneath and fully cooked, taking care not to burn it.
For quicker egg cooking, you can cover the pan with a lid for a few minutes.
Once the eggs are cooked to your preference, fold the potato layer in half and transfer it to a plate.
Finish the dish with fresh herbs, a sprinkle of sea salt, and a drizzle of olive oil chilli oil.