Scrambled Potatoes with Peppers and Tomatoes

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Scrambled Potatoes with Peppers and Tomatoes

Instructions

Wash the leek well and cut into fine rings. Wash the pepper, remove the seeds and cut the pod into narrow strips. Peel the potatoes and cut into cubes.
Heat the oil in a pan and fry the raw potato cubes on a not too high heat. Cover the first 5 minutes with a lid, then continue to fry for 10 minutes uncovered, stirring occasionally. Season with chilli salt and pepper. Add the leek rings and the pepper strips to the potatoes and fry for another 5 minutes.
Whisk the eggs with the milk, the paprika and a pinch of salt. Wash the tomatoes, cut into cubes and stir into the egg mixture. Pour the egg and tomato mixture over the potatoes and let it set in the pan while stirring.
Arrange on plates and serve sprinkled with chives cut into rolls and coarse pepper.
Good for a hearty breakfast, brunch or dinner with a light leafy salad.

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