1 package roasted suckling pig
1 onion, sliced
500 g very thin fried potatoes (1 large package)
Salt, olive oil and parsley
Shred the roasted piglet.
Heat the olive oil and sauté the onion.
When the onion is translucid, stir in the shredded meat.
In another bowl, beat the eggs and stir in the chopped parsley. Add the meat and the fried potato to the onion mix and season. Stir in the eggs and heat till they are cooked through, but let the mixture dry.