Cheesy over crispy fried onion, slices of cooked potatoes and eggs. Simple seasoning but bursting with authentic alpine Tyrol flavors! Originally the one pan skillet recipe includes lard pieces, so to make this a non-veg recipe just add lard (or bacon if necessary) during the frying process. Often while leftover cooked potatoes from the previous day are used to prepare this skillet meal, making this a perfect dish to reuse leftovers!
Peel your cooked potatoes and slice into thick slices. Peel and slice your onion too and peel + chop garlic.
Heat up your skillet and add the butter, let it melt and spread all over.
Add your onion to the hot skillet and fry translucent.
Now add the garlic and the potato slices as well. Stir cook for a minute and let the contents fry on all sides for a while until you can see it getting crispy.
Season with salt and Pepper and mix.
To add the eggs, make 4 small spaces and break the eggs between the potatoes.
Spread the cheese over the potatoes.
Now make sure the eggs get cooked. Some people like them a bit runny, I don't so I cover my pan which results in properly cooked eggs. At the same time while doing that the cheese will melt more uniformly.
If you have a cast iron skillet and you want the cheese a bit more crispy, then you can just place the skillet with the potatoes and eggs into the oven for a minute or two.
Serve hot with a garnish of fresh cut chives or parsley.
Try to use a medium hard/semi waxy large potato variety which doesn't fall apart when frying it.
Pick a Cheese which has character and flavor. The main flavor of this dish comes from the cheese and should complement the meal. I love using beer cheese or savory alpine cheese, but I also enjoy it with a sharp cheddar or gruyere and raclette. If you must, you can use Emmentaler cheese too.
Using butter instead of oil or margarine will result in a more tasty dish.