Scrambled eggs and fried potatoes leftovers

Ingredients for 2 servings:

• 4 eggs
• 4 tbsp mineral water
• 250 g potatoes, boiled
• 3 stalk(s) Celery
• 2 tomatoes
• 1 tbsp butter
• ½ bunch chives
• salt and pepper
• optional spice(s) of your choice

Instructions

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

quick dish to use up leftovers

Cut the potatoes into thin slices, the celery into very small pieces, and the tomatoes into small cubes. Melt the butter in a pan, fry the celery for about 3-4 minutes, then add the potatoes. Season with salt and pepper. When the potatoes are lightly browned, add the tomatoes. After a few minutes, add the eggs mixed with the mineral water (I use half an eggshell full of water per egg). When the egg is set, stir and continue frying until the desired degree of browning is achieved. Finally, season with salt and pepper and, if desired, other spices (e.g., hot chili). The list of ingredients and quantities are only suggestions. Use whatever you have on hand (and may need to use up). Possible options include bacon cubes, finely chopped ham, diced feta cheese… A great recipe for using up leftovers that’s quick, filling, and delicious.