Potatoes with scrambled egg filling

Name: Potatoes with scrambled egg filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 large floury cooking potatoes (à approx. 200 g); 1 medium onion; 6 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Gherkins; 200 g Cured ham in one piece; 1-2 TABLESPOONS Butter or margarine; 1/2 bunch Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 large floury cooking potatoes (à approx. 200 g)
1 medium onion
6 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Gherkins
200 g Cured ham in one piece
1-2 TABLESPOONS Butter or margarine
1/2 bunch Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, wrap in aluminium foil and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. 10 minutes before the end of the cooking time, peel and finely dice the onion.
2
Whisk the eggs and season with salt and pepper. Cut the cucumbers into slices. Cut ham into cubes. Take potatoes out of the foil, cut them crosswise and open a little. Heat the fat in a pan and fry the onion.
3
Add whisked eggs and fry until scrambled. Add to the potatoes. Spread diced ham and cucumber slices on top. Wash parsley, dab dry and, except for something to garnish, chop finely and sprinkle on top.
4
Arrange on plates and serve garnished with parsley.