Potato and Vegetable Pan

Name: Potato and Vegetable Pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g medium-sized potatoes; 7-10 Tbsp Salt; 1 package (300 g) frozen peas; 2 red peppers; 2 Courgette; 2 Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 6 Eggs; 1/8 l Milk; 1 TEASPOON Sweet peppers; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g medium-sized potatoes
7-10 Tbsp Salt
1 package (300 g) frozen peas
2 red peppers
2 Courgette
2 Onions
2 TABLESPOONS Oil
7-10 Tbsp Pepper
6 Eggs
1/8 l Milk
1 TEASPOON Sweet peppers
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling salted water for about 15 minutes. In the meantime defrost the peas. Clean and wash peppers and zucchini. Dice the bell peppers and cut the zucchini into halves.
2
Peel and chop the onions. Potatoes cold rinse, peel and slice. Heat oil in a pan. Fry the prepared ingredients for about 10 minutes. Season with salt and pepper.
3
Whisk eggs and milk. Stir in paprika powder. Pour over the vegetables, cover and allow to set at medium heat for approx. 15 minutes. Serve garnished with parsley.