For the potato pan wash potato, peel and cut into thin slices with the slicer. Wash parsley, dab dry and chop coarsely.
Wash and quarter cocktail tomatoes. Peel onion and chop into fine cubes. Cut the Gorgonzola into small pieces. Beat the egg and mix, add 1 tablespoon of water.
Heat the frying butter in a small pan, preferably one in which you can also serve the dish.
Place the potatoes in it in a fan shape and let them brown, turn them over and fry them until crispy on the second side as well.
Add butter to the pan, steam the onions and tomatoes briefly, then pour over the egg and let it set. Season with salt and pepper.
Once the egg has set, spread the cheese in the pan and decorate the potato pan with parsley.