Fried potato and leftover salad à la Didi

Ingredients for 2 servings:

• 3 m.-sized potatoes
• 2 small shallots
• 1 pinch of salt
• 1 pinch(s) of cayenne pepper
• 1 pinch of chili flakes
• 10 g clarified butter
• 2 m.-sized eggs
• 3 small tomatoes
• 1 meatball(s) from the previous day
• 6 olives stuffed with peppers
• 60 g meat sausage with garlic
• 60 g Gouda, in one piece
• 100 ml mayonnaise, approx.

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Recycling leftovers

Peel the potatoes and cut into approximately 2 cm thick slices. Heat a pan with clarified butter. Cover the potato slices with a splash of water and sauté over low heat until the water has evaporated and the potatoes begin to brown. Meanwhile, peel the shallots and roughly dice them. Turn the potato slices over and season with the diced shallots, salt, cayenne pepper, and chili flakes. Turn the potato slices over and continue frying until golden brown. Turn the slices over again and fry the other side until golden brown. Let the fried potatoes cool. Hard-boil the eggs, peel them, and let them cool. Then cut the eggs into small pieces. Blanch the tomatoes in boiling water and immediately place them in ice water. Peel the skins off the tomatoes and cut the tomatoes into small cubes. Cut the meatballs into small cubes. Halve the stuffed olives and cut them into thin slices. Cut the Gouda and pork sausage into strips, then into cubes. Mix everything together. Finally, add mayonnaise, if desired. Arrange the salad and serve.