Vegetable and potato pan with egg

Ingredients for 1 servings:

• 180 g potatoes
• 2 tsp rapeseed oil
• 150 g bell pepper(s), red or yellow
• 50 g carrot(s)
• 100 g spring onions
• n. B. Salt, pepper, marjoram, dried, grated nutmeg
• 2 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and slice them thinly using a cucumber slicer. Trim and dice the bell peppers. Peel the carrot and dice very finely. Slice the spring onions into rings. In a large non-stick pan, fry the potato slices in rapeseed oil over medium heat for 5 minutes, then add the diced bell pepper and carrot and fry for another 5 minutes. Stir occasionally. Finally, add the spring onion rings and fry for another 2 minutes. Season to taste. Whisk the eggs, add salt, and pour over the vegetables. Let them set, stirring occasionally. Serve on a plate. This is a large portion. If you’re not that hungry, it’s enough for 2 people; in that case, you might want to increase the amount of potatoes a bit. You could also sprinkle diced ham over the dish at the end.