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Potato and mushroom pan à la Didi

updated

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Ingredients for 2 servings:

  • 8 potatoes, boiled
  • 4 tbsp, heaped mushrooms, fried
  • 2 m.-sized eggs
  • 2 slices of Gouda
  • Salt
  • 2 pinches of cayenne pepper
  • 2 pinches of chili flakes
  • some rapeseed oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Recycling leftovers

Slice the potatoes, e.g., using an egg slicer. Heat a pan with a little rapeseed oil, add the potato slices, and fry over medium heat until crispy. Season with salt, cayenne pepper, and chili flakes. Add the mushrooms. Cut the cheese slices into strips and arrange them on top of the mushrooms. Whisk the eggs and pour them over the potato and mushroom pan. Let them set, then arrange and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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