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Hearty fried potatoes with Cabanossi and leek

updated

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Ingredients for 2 servings:

  • 400 g potatoes, waxy
  • 1 stalk(s) leek
  • 50 g cherry tomatoes
  • 2 tbsp rapeseed oil
  • 200 g Cabanossi
  • n. B. herb salt and pepper
  • 2 eggs
  • 5 tbsp milk
  • 2 pinches of nutmeg
  • 1 bunch of chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Cook the potatoes in salted water for about 25 minutes, peel. Wash and dry the leeks, halve them, and cut them into pieces. Heat the oil. Slice the potatoes and fry them. Then add the leeks and fry them, turning them over. Slice the Cabanossi and fry them. Whisk the eggs with the milk and season with herb salt, pepper, and nutmeg. Pour the egg mixture over the potatoes and let it set over low heat. Wash the chives, shake them dry, cut them into rolls, and sprinkle them over the potatoes. Season to taste. Finally, add the tomatoes for a splash of color. Serve with a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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