Warm the coconut oil in a covered nonstick skillet over medium-low heat. Add the potatoes, onion and water.
Cover and cook for 12–15 minutes, stirring occasionally, until the potatoes are tender. Add a spoonful of water if needed.
Beat the eggs with oregano, salt and pepper in a bowl.
Spread the potatoes evenly and pour in the eggs. Cover and cook over low heat for 10–15 minutes, until set.
Check the center with a food thermometer: the egg dish must reach 160°F. Cut into wedges and serve.
Cook and store with care
Egg dish without meat or poultry: 160°F in the center. Adding meat or poultry changes the safety requirements; use a separately tested recipe.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below. Use leftovers within 3–4 days or freeze them. Reheat to 165°F with a food thermometer.
