3 cloves of garlic, chopped
some cheese, sliced or grated
3 tbsp clarified butter or highly heatable vegetable oil
5 m.-size potatoes
1 m.-size onions, cut into half rings
eggs if desired
salt and pepper
- First peel the potatoes and cut them into slices or cubes about 7 mm thick.
At night, heat the pan, a cast iron pan is best, to about 70% of the maximum power and leave it that way until the end.
- Put the clarified butter or oil in the pan and let it get hot. Then put the potatoes in the pan and turn them more often. Only when the potatoes have clearly taken on color on all sides, add the onions.
Also very tasty: PHILADELPHIA CAKE WITH CHOCOLATE Glaze
When they are well seared, add the garlic, stir and then sprinkle the cheese directly over them and add the eggs in the middle, toss to spread them out a little. Season with plenty of paprika, pepper and salt. Stir again briefly until the egg has set.