Egg and Potato Skillet with Cheese and Spring Onions

Peel and dice the potatoes, then boil them in salted water until tender (about 10 minutes).

While the potatoes are cooking, chop the onion, garlic, and spring onions. Grate the cheese and set aside.

In a frying pan, melt some butter over medium heat. Add the chopped onion, garlic, and spring onions, and sauté until softened.

Grate the carrot and tomato and add them to the pan. Stir everything together and cook for another 5 minutes.

Once the potatoes are ready, drain and add them to the pan with the vegetables. Mix well.

In a separate bowl, whisk the eggs with the milk, a tablespoon of wheat flour, salt, and a pinch of sugar.

Pour the egg mixture over the potatoes and vegetables. Stir to coat everything evenly.

Sprinkle the grated cheese on top and cook for 5–7 minutes until the eggs are set and the cheese is melted.

Garnish with fresh parsley and serve hot.

Serving and storage tips: