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 Potato Slices in the Egg Filling Recipe
Breakfast in 15 minutes... if you are not sure, you can prepare the ingredients in the evening, peel the potatoes, thinly slice them and put them in cold water until the morning.
Course Breakfast Lunch, Children's Food Ideas, Morning Breakfast Dishes, Quick Breakfast
Cuisine Bavarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Potato:
Egg filling:
Sprinkle with green onions:
Cheese topping:
Course Breakfast Lunch, Children's Food Ideas, Morning Breakfast Dishes, Quick Breakfast
Cuisine Bavarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Potato:
Egg filling:
Sprinkle with green onions:
Cheese topping:
Instructions
  1. In a deep dish, break 3 chicken eggs.
    In a deep dish, break 3 chicken eggs.
  2. Beat the eggs with a fork or whisk until smooth. Prepare salt, paprika, soda (you can optionally pinch of ground black pepper as well). 4 tablespoons of milk.
    Beat the eggs with a fork or whisk until smooth. Prepare salt, paprika, soda (you can optionally pinch of ground black pepper as well). 4 tablespoons of milk.
  3. Combine all the ingredients for the egg filling and beat until smooth with a fork, whisk or mixer.
    Combine all the ingredients for the egg filling and beat until smooth with a fork, whisk or mixer.
  4. Peel a medium-sized potato and cut it into very thin slices with a sharp knife (no more than 3 mm thick). Put it in cold water.
    Peel a medium-sized potato and cut it into very thin slices with a sharp knife (no more than 3 mm thick). Put it in cold water.
  5. Ingredients for a hearty Breakfast are ready: egg filling: sliced thin slices, washed in cold water and dried with a napkin potatoes (do not keep long in the air); chopped green onions; grated on a medium grater hard cheese; 2 tablespoons of butter.
    Ingredients for a hearty Breakfast are ready: egg filling: sliced thin slices, washed in cold water and dried with a napkin potatoes (do not keep long in the air); chopped green onions; grated on a medium grater hard cheese; 2 tablespoons of butter.
  6. Preheat a deep frying pan with a lid with a bottom diameter of 20 cm. Put 1 tablespoon of butter and dissolve it.
    Preheat a deep frying pan with a lid with a bottom diameter of 20 cm. Put 1 tablespoon of butter and dissolve it.
  7. Spread the potato slices without gaps in one layer on the pan. Top with a second tablespoon of butter.
    Spread the potato slices without gaps in one layer on the pan. Top with a second tablespoon of butter.
  8. Close the pan with a lid, turn the heat to low and hold until the potatoes are soft (check with a knife) for 5 - 7 minutes. Sprinkle the green onions on top after this time.
    Close the pan with a lid, turn the heat to low and hold until the potatoes are soft (check with a knife) for 5 - 7 minutes. Sprinkle the green onions on top after this time.
  9. Pour the egg filling over the top in a circle.
    Pour the egg filling over the top in a circle.
  10. Close the lid and keep on low heat for 2 minutes. Use a knife to make gaps to allow the fill to flow down. Make sure that the bottom does not burn - add a little butter. Open the lid and spread the grated cheese on the surface.
    Close the lid and keep on low heat for 2 minutes. Use a knife to make gaps to allow the fill to flow down. Make sure that the bottom does not burn - add a little butter. Open the lid and spread the grated cheese on the surface.
  11. Close the lid again and keep on low heat for 1-2 minutes until the cheese melts.
    Close the lid again and keep on low heat for 1-2 minutes until the cheese melts.
  12. Immediately to be served hot. Keep the pan under the lid so that the cheese does not dry out.
    Immediately to be served hot. Keep the pan under the lid so that the cheese does not dry out.
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