Peel and dice the potatoes. Peel and dice the onions. Cut the meat sausage into slices and cut them crosswise again, cut the tomatoes into eighths, and the spring onions into finger-thick pieces.
Fry the potatoes in hot rapeseed seed oil, continue to fry covered until they get a little color, turning several times.
In the meantime, add the onions, tomatoes, spring onions and the sausage to the potatoes and let them brown nicely. Whisk the eggs with sour cream and season with salt, pepper, marjoram and nutmeg to taste.
Pour the egg mixture over the potatoes and let them set. Serve sprinkled with chives.