1 Yukon gold potato, peeled, diced into 1/4-inch cubes
6 egg whites
Handful chopped fresh chives
Pinch hot chili flakes
Splash whole milk
Pinch sea salt
Freshly cracked black pepper
1 tablespoon extra-virgin olive oil
Bring a pot of salted water with the potatoes to a boil and boil until tender. Strain and set aside. Beat the egg whites in a big bowl with the chives, chili flakes, milk, pinch of sea salt and black pepper. Beat well, and then add the potatoes and beat some more.
Heat the oil in a pan over medium heat. Pour in the egg mixture and cook over medium-low heat for 10 minutes. Flip and cook for 3 to 5 more minutes.