Vegetable and Potato Pan with Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g potato (s)
- 2 teaspoons rapeseed oil
- 150 g bell pepper (s), red or yellow
- 50 g carrot (s)
- 100 g sprin onion (s)
- Salt, pepper, marjoram, dried, grated nutmeg
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices with the cucumber slicer. Clean and dice the peppers. Peel the carrot and dice it very finely. Cut the spring onions into rings.
- In a large non-stick pan, fry the potato slices in the rapeseed oil over medium heat for 5 minutes, then add the diced paprika and carrots and fry for another 5 minutes. Stir every now and then. Finally add the spring onion rings and fry for another 2 minutes. Season to taste. Whisk the eggs, season with salt and pour over the vegetables. Let it set while stirring. Arrange on a plate.
- It`s a big serving. If the hunger is not so great, it is enough for 2 people, then possibly increase the amount of potatoes a little.
- You can also sprinkle diced ham over the dish at the end.
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