Leek and tomato pan

Ingredients for 1 servings:

• ½ onion(s)
• ¼ leek
• 3 small jacket potatoes
• 1 tomato(s)
• 1 egg(s)
• 1 tbsp, heaped crème fraîche
• some paprika powder
• 1 pinch of salt
• 1 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Recipe from my school in 7th grade in home economics

Peel and finely dice the onion, wash and trim the leek, and cut into strips. Peel and slice the potatoes. Wash and trim the tomatoes and cut into eighths. Mix the egg, crème fraîche, salt, and paprika well. Heat the oil in a pan, fry the diced onion and leek, then add the potatoes and cook over low heat for about 5 minutes, stirring occasionally. Stir in the tomatoes and cook for a further 4-5 minutes. Pour the beaten egg over the vegetables, reduce the heat to 0, and stir the egg until set.