For 10 pieces:
- 1 kg large potatoes
- 1 red pepper
- 1⁄ 2 bunches of spring onions
- 1 clove of garlic
- 3 tbsp olive oil
- 5 eggs (size L)
- Iodized salt, pepper from the mill
Preparation:
1. Peel the potatoes, cut into thin slices. Clean peppers and leeks. Cut the peppers into thin strips and the leeks into fine rings. Peel the garlic and press through the press.
2. Heat the oil in a pan (approx. 25 cm Ø). Fry the potatoes in it for about 10 minutes, add the vegetables and fry for another 5 minutes. Season with salt and pepper.
3. Beat the eggs with 1 teaspoon of salt and garlic, pour over the vegetables and allow to set. Turn using a plate and fry until golden brown. Serve warm or cold.
Per piece: approx. 180 kcal E 7 g, F 8 g, KH 18 g Cholesterol: approx. 150 mg Preparation: approx. 45 minutes