Cheesy Potato and Eggs (Kartofelnaya Yaichnitsa s Syrom)
Cheesy Potato and Eggs (Kartofelnaya Yaichnitsa s Syrom)
Ingredients
- 2 tablespoons vegetable oil, or as needed for frying
- 1 large potato, thinly sliced or shaved
- 3 large eggs
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon paprika, or to taste
- 1 cup shredded cheese, such as cheddar or mozzarella
Instructions
- 1
Heat the vegetable oil in a large non-stick frying pan over medium heat.
⏱️ 2 min
- 2
Using a mandoline or a vegetable peeler, thinly slice or shave the potato directly into the hot pan, spreading the slices evenly to cover the bottom surface.
⏱️ 3 min
- 3
Pan-fry the potato slices, stirring occasionally, until they are golden brown and tender, about 8-10 minutes.
⏱️ 9 min
- 4
Crack the 3 eggs directly over the cooked potatoes in the pan. Season with salt and paprika.
⏱️ 1 min
- 5
Gently spread the eggs and seasonings over the potatoes using a spatula to ensure even distribution. Cook for 1-2 minutes until the egg whites begin to set.
⏱️ 2 min
- 6
Generously top the entire dish with the shredded cheese. Cover the pan with a lid and continue to cook until the cheese is completely melted and bubbly, about 3-4 minutes.
⏱️ 4 min
- 7
Once cooked, carefully slide the entire potato and egg mixture out of the pan onto a large plate or cutting board.
⏱️ 1 min
- 8
Slide the flipped dish (now with the cheese side down) back into the frying pan.
⏱️ 1 min
- 9
Using a spatula, fold the entire dish in half. Cut the folded dish in half to create two servings.
⏱️ 1 min
- 10
Transfer the two pieces to a serving plate and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato and Eggs (Kartofelnaya Yaichnitsa s Syrom)
- 2 tablespoons vegetable oil, or as needed for frying
- 1 large potato, thinly sliced or shaved
- 3 large eggs
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon paprika, or to taste
- 1 cup shredded cheese, such as cheddar or mozzarella
Instructions
- 1
Heat the vegetable oil in a large non-stick frying pan over medium heat.
⏱️ 2 min - 2
Using a mandoline or a vegetable peeler, thinly slice or shave the potato directly into the hot pan, spreading the slices evenly to cover the bottom surface.
⏱️ 3 min - 3
Pan-fry the potato slices, stirring occasionally, until they are golden brown and tender, about 8-10 minutes.
⏱️ 9 min - 4
Crack the 3 eggs directly over the cooked potatoes in the pan. Season with salt and paprika.
⏱️ 1 min - 5
Gently spread the eggs and seasonings over the potatoes using a spatula to ensure even distribution. Cook for 1-2 minutes until the egg whites begin to set.
⏱️ 2 min - 6
Generously top the entire dish with the shredded cheese. Cover the pan with a lid and continue to cook until the cheese is completely melted and bubbly, about 3-4 minutes.
⏱️ 4 min - 7
Once cooked, carefully slide the entire potato and egg mixture out of the pan onto a large plate or cutting board.
⏱️ 1 min - 8
Slide the flipped dish (now with the cheese side down) back into the frying pan.
⏱️ 1 min - 9
Using a spatula, fold the entire dish in half. Cut the folded dish in half to create two servings.
⏱️ 1 min - 10
Transfer the two pieces to a serving plate and serve immediately.
⏱️ 1 min