Scrambled potatoes with peppers and tomatoes

Ingredients for 2 servings:

• 4 m.-sized potatoes
• 1 thin leek(s)
• 1 small red bell pepper(s)
• 5 large eggs
• 3 tomatoes
• e.g. chili salt
• Salt and pepper, coarsely ground
• 1 pinch of smoked paprika powder
• 3 tbsp milk
• 4 tbsp oil
• chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

the ultimate brunch recipe

Wash the leek thoroughly and slice into thin rings. Wash the bell pepper, remove the seeds, and slice the pod into thin strips. Peel and dice the potatoes. Heat the oil in a pan and fry the raw potato cubes over medium heat. Cover for the first 5 minutes, then fry uncovered for another 10 minutes, stirring occasionally. Season with chili salt and pepper. Add the leek rings and bell pepper strips to the potatoes and fry for another 5 minutes. Beat the eggs with the milk, paprika, and a pinch of salt. Wash the tomatoes, dice them, and stir them into the egg mixture. Pour the egg and tomato mixture over the potatoes and stir in the pan until set. Serve on plates and sprinkle with finely chopped chives and cracked pepper. Great for a hearty breakfast, brunch, or dinner with a light leaf salad.