Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, cut the potatoes (peeled) into small 1/4 inch thick (.635 cm) bite-sized pieces and remove the skins from the cloves of garlic

Add the chopped potatoes and cloves of garlic into the hot fry pan, mix together so all the ingredients are coated in the olive oil, then mix every 3 to 4 minutes that way everything evenly cooks

While the potatoes and garlic are cooking, crack the eggs into a bowl, season them with sea salt & black pepper

After about 25 minutes and the potatoes are golden fried, you can always pierce them with a toothpick to ensure they are done, remove the pan from the heat and drain everything into a colander with a heat-proof bowl underneath (discard the oil, you can use it on future recipes)

Heat the same pan with a medium heat, add in the potatoes and garlic, and season with sea salt & black pepper, gently mix together, then add in the eggs, mix continuously for 2 to 3 minutes or until the eggs are just cooked through, remove the pan from the heat

Transfer into serving dishes and garnish with fresh parsley, serve at once, enjoy!