Preparation: 20 minsCooking: 30 minsServes: four as a main dish or eight as a side dish
- 600g waxy potatoes
- one large onion, finely sliced
- 150g Polish/Vienna sausage, thinly sliced
- eight eggs
- 175ml olive oil
Pre-heat the oven to 180 deg c, pleel and slice the potatoes as thinly as possible - use a mandolin if you have one.
Heat the oil gently in a large pan, big enough to accommodate all the potato and onion in a shallow layer.
Add the potato and onion and cook gently until softened, for about 12-15 minutes. A few minutes before the end of the cooking time add the sausage.
Remove the contents of the pan and drain on kitchen paper
In a large bowl beat the eggs, add the drained potato, onion and sausage and season well with salt and pepper.
Line an ovenproof dish or frying pan with greaseproof paper, give the mixture a good stir and pour into the dish.
Bake in the oven for about 30 minutes until the egg has set. All to cool for 15 minutes then invert on to a plate or chopping board.
Remove the greaseproof paper and then invert again onto a plate so the golden brown side of the cake is displayed.
Serve with Staropramen.
Supplied by Interbrew.