Refined Potato and Egg Feast



1 kilogram of medium-sized potatoes, peeled and sliced into thin rounds

6 large eggs

100 grams of your favorite cheese, grated (consider a cheese that melts well)


Vegetable oil, for cooking

Salt and freshly ground black pepper, to taste

1/2 teaspoon of granulated garlic powder

1/3 teaspoon of ground turmeric


Prep the Potatoes: Begin by slicing the potatoes into thin, even rounds. This ensures they cook thoroughly and evenly.

Cook Potatoes: Heat a generous amount of vegetable oil in a large skillet over medium heat. Add the potato slices in batches, seasoning with salt and black pepper. Fry until they are golden and crispy on both sides. Remove the potatoes from the skillet and place them on a paper towel to drain excess oil.

Season: Sprinkle the fried potatoes with the granulated garlic and turmeric, tossing gently to ensure they are evenly coated. The turmeric not only adds a vibrant color but also a subtle earthy flavor, complementing the garlic.

Scramble the Eggs: In the same skillet, reduce the oil if necessary, and lightly beat the eggs with a pinch of salt and pepper. Pour the eggs over the medium heat and stir gently, cooking until they are softly scrambled. Be careful not to overcook; you want them to remain slightly moist.

Combine: Add the seasoned potatoes back into the skillet with the scrambled eggs. Gently mix to combine, allowing the flavors to meld together over low heat.

Add Cheese: Sprinkle the grated cheese over the potato and egg mixture. Cover the skillet with a lid for a minute or two, just until the cheese has melted beautifully into the dish.

Serve: Once the cheese is perfectly melted, remove the skillet from the heat. Serve hot, directly from the skillet, for a rustic and inviting presentation.


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