Forester's pan

Ingredients for 4 servings:

• 1 kg potatoes, medium-sized, waxy, cooked
• 250 g mushrooms, fresh or from a can, sliced
• 2 onions
• 5 tbsp oil
• Salt and pepper from the mill
• 20 g butter
• 4 eggs (size M)
• 5 tbsp milk
• 1 tbsp tomato paste
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and slice the potatoes. Peel and slice the onions. Clean fresh mushrooms, rinse and slice if necessary, and drain canned mushrooms. Heat the oil and sauté the onion slices. Add the potatoes and fry, turning occasionally, until crispy and browned. Season with salt and pepper. Remove the potatoes and keep warm. Add the butter to the frying fat, fry the mushrooms vigorously, and season with salt and pepper. Add the potatoes and mix everything together. Whisk the eggs with the milk, salt, pepper, and tomato paste. Pour the egg wash evenly over the potatoes and cover and simmer over low heat until set. Rinse the chives, pat dry, and finely chop them. Sprinkle the potato and mushroom pan with chives before serving. Baguette or tomato salad makes a delicious side dish. About 125g of smoked streaky bacon can also be added to the pan. Then fry it with onions and oil.