Fried potatoes with zucchini and eggs
Description
The recipe won't take much time. This simple, unpretentious, yet filling, healthy, and delicious dish will make a quick lunch or dinner during summer when zucchini season is at its peak! You can serve this potato dish as a standalone meal with fresh vegetables, or as a side dish to meat, poultry, or fish. Serve hot.
Instructions
- 1
Step 1
Peel the potatoes, wash and cut into julienne strips. Place in a frying pan with sunflower oil.
- 2
Step 2
Peel the onion, rinse it, and slice into half-rings. Add to the pan with the potatoes. Cover the pan with a lid and fry the potatoes with the onion over medium heat, stirring occasionally, for 10–12 minutes.
- 3
Step 3
Wash and peel one small zucchini. Young zucchinis do not need to be peeled. Cut into strips similar to potatoes. Add to the frying pan.
- 4
Step 4
Season the vegetables with salt to taste and cover with a lid. Fry until fully cooked for another 7-8 minutes. Then add the minced garlic.
- 5
Step 5
At the end, beat in the eggs, mix well, and cook under a lid for another 3-4 minutes, until the eggs are cooked through.
- 6
Step 6
The potato with zucchini and eggs is ready. Serve hot.