Potato Carrot Pan

For the potato-carrot pan, first steam the potatoes and carrots until soft, then lightly fry with onion. For the good taste, as needed, also a little brown.

Sauté garlic also briefly, season with salt, pepper nutmeg, then beat the egg over it. If necessary, refine with cress and chives.

Preparation Tip:

The potato-carrot pan can also be prepared with leeks, instead of green onion.

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