Hoppel Poppel à la Didi

Ingredients for 2 servings:

• 300 g potatoes
• 1 m.-sized onion(s)
• 200 g pork schnitzel
• 100 g cucumber(s) (Spreewald cucumbers)
• 4 tsp parsley, freeze-dried
• 4 m.-sized eggs
• 4 tbsp milk
• 4 tbsp rapeseed oil
• n. B. Sea salt from the mill
• n. B. Pepper, black from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Berlin Omelette

Boil the potatoes with their skins on the day before and let them cool. The following day, peel the potatoes and slice them. Peel the onion and cut them into thin rings. Wash the schnitzel, pat it dry, place it between freezer bags and cut it into strips. Halve the Spreewald gherkins lengthwise and cut them into thin slices. Heat 2 tablespoons of rapeseed oil in a non-stick pan and fry the potatoes for 5 minutes. Add the onions and fry for another 5 minutes. Season with salt and pepper. In a second pan, fry the schnitzel strips on all sides in 2 tablespoons of rapeseed oil for 5 minutes. Season with salt and pepper and add to the potatoes. Beat the eggs, add the milk and season with salt and pepper. Stir in half of the parsley. Add the egg mixture to the pan with the Spreewald gherkins, stir in, cover and let it set at a low heat for 8 minutes. Sprinkle with the remaining parsley and serve.