John Myers
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Fried Potatoes with Fried Egg and Tomato Salad
The perfect fried potatoes with fried egg and tomato salad recipe with a picture and simple step-by-step instructions.
fried potatoes
- 4 piece Eggs and some baking powder
- 2 kg Potato
- 1 tablespoon Caraway seeds
- Rapeseed oil
- 1 piece Butter
- 1 pinch Salt and pepper
Tomato salad
- 1 size Onion
- 6 piece Vine tomatoes
- 0,5 tbsp White balsamic vinegar
- 1 tbsp Rapeseed oil
- 0,25 teaspoon Salt
- 1 teaspoon Basil
fried potatoes
- Boil the potatoes the day before.
- Peel and dice the onion. Peel and slice the potatoes.
- Set up a pan, let it get hot, add the rapeseed oil and a piece of butter.
- Fry the potato slices until crispy, then add the onions and season well.
- Put some rapeseed oil and a little baking powder in a second pan (this prevents the fried eggs from sticking) Then add the eggs and switch off the oven.
- My husband likes the yolk firm, so put the lid on it, I like it a little more liquid, depending on your taste, leave the eggs in the pan for as long
Tomato salad
- Cut tomatoes in half, or however you like. Dice the onions, mix with all the ingredients, season to taste, done.
- Arrange the fried potatoes on a plate, add the fried eggs. Season with salt and pepper and enjoy.
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