500 g potatoes
2 dl sour cream
vegetable oil, flour, milk, garlic, bay leaves, vinegar, paprika, salt
Cook the diced potatoes with 1/2 tsp. salt and two bay leaves with just enough water to cover them until almost done. In the meantime, mix 1 tbsp flour with a little milk and the sour cream. Make a light brown roux with 1.5 tbsp flour, the oil, 2 cloves of chopped garlic, 1/2 tsp paprika and 1 dl milk. It's best to remove the garlic before adding the milk, I put it in the oil in a small metallic colander, so I can just lift it out and throw it away. Otherwise, the garlic flavor may be too strong. Add to the potatoes. Put the eggs in it and don't stir until the eggs are cooked. Correct the taste with salt and vinegar.