Tyrolean moussaka

Working in Austria, this is one of the dishes that I adored - and which I like to prepare at home, although too rarely! You can work with leftovers of any meat - we had chicken for lunch yesterday ...

Preparation steps

Cut the chicken into as small pieces as possible, remove everything so that only the bones remain, separate the skin and let the meat remain clean. Cook the potatoes in their skins, peel them and cut them into slices. Finely chop the onion.
In a frying pan in oil, fry the onion until glassy, add the chicken and sprinkle with vegeta. Fry until the meat starts to get a toasted crust (the longer the better) Then add the potatoes, stir and fry the same. Separately fry the eggs on the eye.
Put the meat with potatoes on a plate and the egg on top. Serve with salad as desired. The egg on the eye gives charm to this dish, so don't leave it out.

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Rosa Cooking