John Myers
Contents
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Ingredients
- 500 g Potatoes
- 1 Onion
- 1 clove Garlic
- 4 tbsp Olive oil
- 1 Tomatoes
- 3 stems Parsely
- 4 Eggs
- Salt, pepper,
- Oil for the mold
Instructions
- Wash the potatoes, peel them into 1 cm thick cubes. Peel and dice the onion and garlic. Heat the oil in a pan. Fry the potatoes, onions and garlic in a medium heat for approx. 20 minutes until golden, turning occasionally.
- Preheat the oven to 180 ° (fan oven 160 °). Wash the tomato and cut it into small cubes. Wash the parsley and shake dry, coarsely chop the leaves. whisk the eggs in a bowl. Put the potatoes in a colander and drain. Mix in the eggs with the diced tomatoes and parsley while still hot, season with salt and pepper.
- Coat an ovenproof dish with oil, fill in the potato mixture and smooth it out. Bake in a hot oven for approx. 30 minutes until golden brown.
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 13gProtein: 1.6gFat: 16.7g
