Potato casserole with bell pepper in a frying pan

Peel the potatoes, cut them into large semicircles and send them to a bowl with cold water to remove excess starch.

Pour vegetable oil into a frying pan and, while it is warming, drain the water from the potatoes, dry it with a towel and spread it to fry.

Peel the onion, cut into half rings and add to the potatoes. Cover the frying pan with a lid so that the potatoes are fried and put out at the same time.

In a bowl, break the eggs, add salt, pepper, turmeric, nutmeg, garlic powder. Mix with a whisk.

Bulgarian pepper is cleaned from seeds, washed, cut into strips, sent to the eggs.

Green onions are washed and finely chopped. Garlic is also cleaned and finely chopped. Add to the bowl with the egg mixture.

Check the potatoes for readiness and, if they have reached full readiness, put them in a bowl with egg mixture, mix thoroughly.

We put everything back in the frying pan, adding a little olive oil to the bottom. Fry for literally 3-4 minutes so that the casserole grabs, then cover the pan with a large flat dish. In one motion, turn the pan over so that the casserole is on the platter. This way we can flip the casserole to fry it on the other side, which will also take us 3-4 minutes.

You can remove the finished dish from the frying pan in the same way as you used to turn it over.

Serve the casserole hot. Enjoy your meal!