Potato and vegetable pan with scrambled eggs

Name: Potato and vegetable pan with scrambled eggs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Potatoes; 2 tablespoons (10 g each) Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 300 g Broccoli; 200 g Carrots; 3 Eggs (size M); 4 TABLESPOONS Mineral water; 1/2 bunch Chives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Potatoes
2 tablespoons (10 g each) Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
300 g Broccoli
200 g Carrots
3 Eggs (size M)
4 TABLESPOONS Mineral water
1/2 bunch Chives

Directions

1
Peel, wash and slice the potatoes. Heat oil in a coated pan. Fry the potatoes in it at medium heat for about 20 minutes. Turn from time to time. Season with salt and pepper. Clean the broccoli and divide into small florets. Peel, wash and chop the carrots.
2
Put carrots in boiling salted water and cook for about 6 minutes. Add broccoli to the carrots after 3 minutes. Drain the vegetables on a sieve and add them to the potatoes. Mix eggs and mineral water. Season with salt and pepper. Pour the eggs into the potato and vegetable pan and let them set while stirring. Wash the chives, cut into small rolls and sprinkle over the potatoes