Vegetarian Tyrolean Gröstl

Vegetarian Tyrolean Gröstl. Raw peeled potato, Raw mushrooms, Raw red bell pepper.

Tirol Werbung — adaptação vegetariana

20 + 40 min · 4

Ingredients

• 800 g Raw peeled potato
• 300 g Raw mushrooms
• 200 g Raw red bell pepper
• 180 g Raw onions
• 200 g weighed without shell
• 35 g Canola oil
• 12 g Fresh parsley
• 1 g Dried marjoram
• 4 g Table salt
• 1 g Ground black pepper

Preparation

1. Boil peeled potato pieces for 15–20 minutes until just tender. Drain and slice. Slice mushrooms, onion and red pepper; chop parsley.
2. Cook onion, mushrooms and pepper in 15 g oil for 8–10 minutes. Remove, then brown potatoes in another 15 g oil for 10 minutes, turning gently.
3. Return vegetables, add marjoram, salt and pepper and heat through. Fry four eggs in the remaining 5 g oil until the whites are set.
4. Divide the potato mixture between four plates, top each with an egg and finish with parsley.