Eggs with Potatoes and Cheese
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Eggs with Potatoes and Cheese
Ingredients
- Salad Potatoes - 5 pieces
- Chocolate eggs - 5 pieces
- Vegetable Oil - to taste
- Butter - 5 teaspoons
- Dried Dill Stems - to taste
- Salt - to taste
- Russian Cheese - 3.5 oz
- Onion - 4 pieces
- Milk - 8 fl oz
Step by Step guide
Step 1
Peel, wash, and slice the potatoes into thin rounds, then dry them on a paper towel.
Step 2
Place two frying pans on the heat — one on high and the other on low.
Step 3
In the hot pan, fry the potatoes on both sides, laying them in a single layer. You can fry them in any vegetable oil. I sometimes use unrefined sunflower oil — it's nostalgic. Transfer the fried potatoes to the second pan to simmer. Repeat this process 3–4 times. The pan should be full of appetizing golden-brown potatoes.
Step 4
While the last batch of potatoes is frying, crack 5–6 eggs into a bowl, add salt, whisk, and incorporate the milk.
Step 5
Grate the cheese. I prefer Russian cheese for this dish as it has a moderate sharpness. Add the cheese to the egg mixture.
Step 6
Increase the heat under the second pan, wait about 30–40 seconds, and pour in the egg mixture.
Step 7
Slice the onion into thin half-rings and fry it in the first pan until golden.
Step 8
As soon as the eggs start to bubble, reduce the heat to the minimum. Carefully pierce the eggs with a wide table knife (almost parallel to the pan) in 4–5 places and add butter to the pierced spots.
Step 9
Grate a bit more cheese on top of the eggs, sprinkle with dried dill, and cover with a lid.
Step 10
Let everything cook under the lid on low heat for about 10–15 minutes, while we rotate the pan every 2–3 minutes for even cooking.
Step 11
Turn off the heat and set the table. On each plate, serve a portion of the eggs, a portion of fried onions, and a couple of pickles. Got the hint? Of course! From the fridge, take out the chilled glass of vodka.
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