Flatbread with potatoes and eggs

Ingredients for 4 servings:

• 1 flatbread(s)
• 4 eggs
• 8 m.-sized potatoes
• 2 onions
• butter
• Salt
• Pepper, freshly ground
• possibly pointed peppers
• n. B. Ayran
• Garlic
• chili flakes
• lemon juice
• Leaf parsley
• some water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Boil the eggs hard. Peel the potatoes and cook them in salted water. Slice the onions and briefly place them in cold water. Cut the flatbread into four pieces. Score each piece from the tip to just before the edge – DO NOT cut all the way through. Then spread with butter. Mash the still-warm potatoes on one side of the bread. Slice the also-warm eggs and place them on the potatoes. Remove the onions from the water, drain well, and place them on top of the eggs. Season with salt and pepper. You can also roast pointed peppers and garlic (in their skins) in a pan and also stuff them into the flatbread. Press the garlic out of its skin and scatter it over the potatoes. Fresh flat-leaf parsley also tastes very good. If you like it spicy, add chili flakes. Ayran (Turkish yogurt drink) is delicious with this. Mix the yogurt with a little cold water until you have a drink that is not too thin. Season to taste with salt and a few drops of lemon juice.