Scrambled eggs with potatoes and mushrooms

http://thekitchensideoftheforce.blogspot.com/

Nothing better than a jumble of potatoes to start the season porcini mushrooms.

Scrambled eggs with potatoes and mushrooms recipe

It's nice to have friends "OSTDS" who will mushrooms searching for pleasure. The good thing is when they return with a full basket, instead of cleaning and cooking, give them away from their families.

Our case, that with a few mushrooms that has given us our friend James, we have developed a tasty potatoes scrambled with mushrooms.

Even if you have or you have friends like this, provided you still buy them ...
Ingredients for 4 people:

* 1 leek (white part only)
* 200 grams of Boletus
* 5 eggs
* 1 large potato
* Sunflower oil
* Olive Oil
* Provencal herbs
* Sal

Scrambled eggs with potatoes and mushrooms recipe

Preparation:

Peel and cut potatoes into slices of two or three millimeters, season and soften in a skillet with sunflower oil. Once the potatoes have done, remove from water and drain.

Meanwhile, in another pan with a couple tablespoons of olive oil, poached leeks (finely sliced) and mushrooms, cleaned and cut into chunks. Seasoned and after a couple of minutes, over low heat, add the beaten eggs.

We lose, we make the scrambled eggs to our liking, I personally like the little old egg, and assemble the dish.

In a large bowl or place in the center display a layer of potatoes, add another layer of scrambled egg and mushrooms and "cover them" with another layer of potato.

We perform this process until the potatoes poached and scrambled eggs and mushrooms.

Scrambled eggs with potatoes and mushrooms recipe

Seasoned with Provencal herbs and serve immediately.

http://thekitchensideoftheforce.blogspot.com/

Aderezamos con hiervas provenzales y servimos inmediatamente.