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Classic Malagatoast

Classic Malagatoast

Cooking Time30 m
Ingredients11
DifficultyMedium
0
0
Manfred LundbergManfred Lundberg
A warm tortilla with eggs, potatoes, onions and parmesan makes this toast really steady and good. Add a slice between roasted bread and top with sweet tomato slices for some freshness. It goes fast, feels luxurious and fits nicely when you want something more than just a regular sandwich.

  • Categories

    Brunch

  • Yields

    4Servings

  • Cooking Methods

    Steered

Ingredients

4 servings
  • Step: 1
    3 pc divided potatoes
  • Step: 2
    1 pc yellow onions
  • Step: 3
    2 msk olive oil
  • Step: 4
    4 pc eggs
  • Step: 5
    4 msk water
  • Step: 6
    1/2 dl ripped parmesan
  • Step: 7
    1 tsk salt
  • Step: 8
    1 krm pepper
  • Step: 9
    2 msk hacked grass
  • Step: 10
    2 pc tomatoes
  • Step: 11
    8 slice white farm

Instructions

  • Step: 1
    Scale and slice the potatoes. Dry them with household paper. Scale and slice the onion.
  • Step: 2
    Heat up the olive oil in a pan. Stoke potatoes and onion on average heat during stirring until the potato softens.
  • Step: 3
    Show together eggs, water, parmesan cheese, salt and pepper. Put this on the forehead. Stop until the smear is stolen. Steal up on the barrel and then let the tortilla slide down into the forehead again and roast it on the other side.
  • Step: 4
    Slow over hacked lawn. Cut the tortilla in 4 pieces (for 4 ports).
  • Step: 5
    Wash and slice the tomatoes. Roast the bread.
  • Step: 6
    Add a tortillabit between two breadboards and stick in tomato boards. Serve the toast wrapped in foil or on plate.

Näring

Serving Size4serving

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