Mediterranean fried potatoes

Ingredients for 1 servings:

• 1 large potato(s)
• 1 m.-large zucchini
• 1 small carrot(s)
• 1 large onion(s)
• 3 cloves garlic
• 1 small bell pepper(s), yellow
• 1 plum tomato(s), oblong, or 2 normal
• 2 eggs
• 1 sprig(s) rosemary
• 8 sage leaves, fresh or dried
• 1 pinch of marjoram
• a little caraway, about 1 pinch
• salt and pepper
• A dash of rapeseed oil for frying
• 50 g Parmesan, grated
• Paprika powder, sweet
• Nettle seeds for seasoning, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into thin slices. Slice the washed zucchini, but don’t peel them. Trim the carrots and cut them into small quarters. First, fry everything in hot oil in a pan and season with salt, pepper, and sweet paprika. Meanwhile, peel the onion and dice it finely. Peel and dice the garlic. Trim the bell peppers and cut them into sticks and add them to the pan. Slice the tomatoes and fry them vigorously. Then add the diced onions and rosemary. Meanwhile, finely chop the sage (if using fresh sage, omit dried sage) and add it as well. Sprinkle the caraway seeds over the top and season to taste. Finally, add the finely chopped garlic, crack the two eggs over them, and optionally season with the nettle seeds. Stir everything thoroughly and fry until golden brown. Then sprinkle with the Parmesan cheese and mix. Arrange on a plate and serve.