QUICK AND DELICIOUS BETTER THAN FRENCH FRIES!

Place water in a pot and bring to a boil over high heat.

Cut the three large potatoes into thick cubes and add them to the boiling water.

Cook the potatoes for about 10 minutes over high heat until they are soft enough to be pierced by a fork.

Drain all the water from the cooked potatoes.

In a skillet, melt two tablespoons of butter over high heat.

Season the potatoes in the skillet with one teaspoon of chimichurri, one teaspoon of smoked sweet paprika, and one teaspoon of salt, mixing well to coat them thoroughly.

While the potatoes are cooking, whisk three whole eggs (yolk and white) in a bowl with an additional teaspoon of salt.

Let the potatoes brown for approximately 6 minutes, stirring often.

Pour the whisked egg mixture over the browned potatoes and stir briefly to incorporate.

Spread the mixture evenly in the skillet and lower the heat.

Cook on low heat for about 3 minutes to set the bottom side.

Flip the mixture (using a large plate as an aid, if necessary) and let it fry for another 3 minutes to brown the other side.

Serve the finished dish, optionally garnishing with chopped chives and diced tomato.