Summary

Ingredients

• 1 large potato (s)
• 1 medium zucchini
• 1 large onion (s)
• 3 cloves garlic
• 1 small bell pepper (s), yellow
• 1 tomato (oblong bottle tomato, or 2 normal)
• 1 small carrot
• 2 egg (s)
• 1 sprig rosemary
• 8 leaves sage, fresh or dried
• 1 pinch (s) marjoram
• 1 pinch (s) caraway, little
• salt and pepper
• A dash oil, (rapeseed oil), for frying
• 50 g parmesan cheese
• Paprika powder, noble sweet
• Nettles - seeds for seasoning

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Instructions

1. Peel the potato and cut into thin slices. Also cut the washed zucchini into slices, but do not peel. Clean the carrot and cut into small quarters.
2. Fry everything first, in the oil of the pan, and season with salt and pepper, as well as sweet paprika.
3. In the meantime, peel the onion and cut into small cubes and the garlic as well.
4. Clean the peppers and cut into sticks and add to the pan. Now cut the tomatoes into slices and fry them vigorously. Then add the finished onion and the twigs or needles of rosemary.
5. The sage can now be finely chopped (for fresh) or ground (for dried) and you can also use it. Sprinkle with the caraway seeds and season them if necessary.
6. Finally, fry the finely chopped garlic on it and add the two eggs and season them with the nettle seeds.
7. If you don`t have one, you can leave it out.
8. Stir everything vigorously and fry until golden brown. Then sprinkle the parmesan cheese over it and mix. Arrange on a plate and the dish is ready.