John Myers
Ingredients for 1 servings:
- 1 large potato(s) (baked potato) or 2 m.-sized
- 1 m.-sized onion(s) or 1/2 large
- 1 garlic clove(s)
- 2 eggs
- 150g salami
- vegetable oil
- salt and pepper
- Herbs of Provence
- 1 pinch of nutmeg, if desired
- Caraway, possibly
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Heat a non-stick frying pan with the oil over high heat. The bottom should be well, but not completely, covered. Meanwhile, peel the potatoes and cut into slices approximately 3 to 5 mm thick. Place these slices in the pan, making sure the slices are next to each other, not on top of each other (they can also rise slightly at the edges). Immediately reduce the heat from high to medium. Peel the onion and dice it into small pieces. Toss the potato slices in the pan and add the diced onion to the pan. Cut the salami into pieces (I usually use sliced salami), being careful not to make them too small, as the salami could easily burn. Add these to the pan as well. Finely dice or press the peeled garlic and add it to the pan. Finally, add the two eggs and mix well to coat everything with the egg. Add salt, pepper, herbs, caraway seeds, and nutmeg to taste. Now wait until the egg has set and serve with a slice of bread, for example.
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