Lyoner pan

Ingredients for 2 servings:

• 500 g potatoes
• 2 onions
• 1 sausage (ham)
• 4 tbsp sunflower oil or similar, tasteless
• 4 eggs
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel and dice the potatoes so they’re easier to fry and more flexible to turn later. Peel the onions and dice them into small cubes. Dice the ham sausage as well. I find that half a sausage is enough; if you prefer more sausage, use a whole sausage. The sausage cubes should be the same size as the potato cubes. Heat the sunflower oil in a large frying pan. Add the onions, sauté briefly, then add the potatoes. Be patient, as the potatoes need to be nicely browned all the way through and on all sides. For me, this takes about 30 minutes, but this varies from stove to stove. After about 20 minutes of frying, add the diced ham sausage to the potatoes. In the meantime, crack the eggs and mix them together. Add them five minutes later. Clear a space in the pan where you can pour the egg. When the scrambled eggs are almost done, mix them with the rest of the ingredients. Season with salt and pepper and fry everything for another five minutes.