Ingredients
Original recipe: 4 skillet portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 650 gPotatoes peeled and diced
- 150 gOnion diced
- 150 gRed bell pepper diced
- 6 eachEggs
- 20 gButter
- 20 mlNeutral oil
- 10 gFresh chives chopped
- ¾ tspSalt
- ½ tspBlack pepper
- 1500 mlWater for boiling
Make it
- Boil potatoes in the measured water for 8–10 minutes until just tender. Drain well and let steam dry.
- Heat butter and oil in a large skillet over medium-high heat. Add potatoes and cook for 8 minutes, turning occasionally, until golden.
- Add onion and pepper and cook for 6–8 minutes, until softened. Beat the eggs with salt and black pepper.
- Reduce the heat to low, pour eggs into the skillet and fold gently through the vegetables. Cover and cook for 4–6 minutes until the eggs are fully set and reach 160°F/71°C.
- Scatter with chives and divide into four portions.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.