Scrambled eggs and potatoes (serves 4)

4 servings


potatoes, cut into thin circles, rinse thoroughly in cold water, put in a hot pan with boiling butter or other fat, sprinkle with salt and black pepper and fry over a low heat so that each circle browns on one side. then cover the pan and keep on fire for a further 15 minutes so that the potatoes sinter into one tortilla. when the potatoes are baked, turn the whole cake without breaking, and fry on the other side for another 3 to 4 minutes. add some butter and pour the eggs mixed in a bowl over the potatoes. shake the pan so that the eggs spread between the potatoes, sprinkle with cheese. once the eggs have thickened, remove from the heat and tip onto the dish.