Potato and Sea Cabbage Pan
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 300 grams Sea kale leaf
- salt
- 4 scallions
- 400 grams cooked potatoes
- 2 Tbsps vegetable oil
- 8 eggs
- 2 Tbsps Whipped cream
- salt
- peppers
- Nutmeg
Preparation steps
1.
Rinse, brush and separate the leaves of sea cabbage. Blanch the sea cabbage leaves for 3-4 minutes in salted water. Drain and chop coarsely.
Rinse, trim and cut the scallions diagonally into rings.
2.
Peel the potatoes and cut into slices. Heat oil in a large skillet and fry potatoes in it for about 5 minutes until golden brown over low heat. Add the scallions and saute for 1-2 minutes.
3.
Beat the eggs with the cream and season with salt, pepper and nutmeg.
4.
Add the sea cabbage to the potato mixture, evenly distribute in the pan and pour the egg mixture over. Cook at moderate heat for 5-6 minutes and serve.
