Dutch potato and egg pan with cheese
A simple, comforting one-pan dish with sliced potatoes, eggs, tomatoes, Dutch cheese, and spring onions, all organic.
What you need
How Maurice does it
- 1
Heat the Liquid Gold in a large frying pan over medium heat. Slice the potatoes thinly with a mandoline and add them directly to the pan.
- 2
Spread the potato slices evenly over the bottom of the pan and fry until tender and lightly golden, about 8-10 minutes.
- 3
Crack the eggs into the pan over the potatoes. Gently break the yolks and spread them with a spatula.
- 4
Sprinkle the chopped tomatoes, grated cheese, and chopped spring onions over the eggs and potatoes. Season with salt and pepper.
- 5
Bake until the eggs are set and the cheese is melted, about 5-7 minutes.
- 6
Use a spatula to lift part of the dish and flip it to check if it is done. If desired, cover the pan with a wooden cutting board and carefully turn the entire dish onto the board.
- 7
Slide the dish back into the pan if needed, or serve directly on the board. Cut into wedges and serve hot.
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