Scrambled eggs with potatoes and cheese
4 servings
60 minutes
Eggs with potatoes and cheese is a hearty, cozy dish from European cuisine that brings warmth and rich flavor. Historically, it traces back to traditional village breakfasts where simple ingredients turned into culinary masterpieces. Golden, crispy potatoes combined with tender egg mass and melted cheese create an appetizing harmony of flavors. Fried onions add aromatic spiciness. This dish is perfect for a leisurely breakfast or a cozy family dinner. It is served with pickles that highlight the richness of flavors and accompanied by a steaming cup of tea. It's not difficult to prepare but requires patience to achieve the perfect texture and balance. In the end, it results in true culinary comfort that awakens memories of home meals.
1
We clean, wash, and slice the potatoes into thin circles and dry them on a napkin.
- Potato: 5 piece
2
We place 2 pans on the fire — one on high heat, the other on low.
3
Fry the potatoes on high heat on both sides, laying them in a single layer in the pan. You can fry in any vegetable oil. I sometimes fry in unrefined sunflower oil — nostalgia. Transfer the fried potatoes to a second pan. Let it simmer. Repeat this process 3-4 times. The pan should be full of appetizing fried potatoes.
- Vegetable oil: to taste
4
While the last batch of potatoes is frying, we break 5-6 eggs into a bowl, add salt, whisk them, and incorporate milk.
- Chicken egg: 5 piece
- Salt: to taste
- Milk: 250 ml
5
I grate cheese. I prefer Russian cheese for scrambled eggs. It's moderately spicy. We add the cheese to the egg mixture.
- Rossiysky cheese: 100 g
6
We increase the heat under the second pan, wait for 30-40 seconds, and pour the mixture into it.
7
Slice the onion into thin half-rings and fry it in the first pan until golden.
- Onion: 4 pieces
8
Once the fried egg starts bubbling, reduce the heat to minimum. Carefully pierce the egg with a wide table knife in 4-5 places and add butter to the pierced spots.
- Butter: 5 teaspoon
9
Grate some cheese on the eggs, sprinkle with dried dill, and cover with a lid.
- Rossiysky cheese: 100 g
- Dried dill: to taste
10
We prepare everything under the lid on low heat for 10-15 minutes, and we turn the pan every 2-3 minutes for even cooking.
11
We turn off the fire and set the table. On each plate, we place a portion of scrambled eggs, a portion of fried onions, and a couple of pickles. Got the hint? Of course! We take out the fogged-up glass from the fridge.
