Potato casserole in a frying pan

You can cook a delicious potato casserole not only in the oven, but also on the stove in a frying pan under the lid. For casserole in a frying pan, boiled potatoes are needed, and its readiness will be determined by the readiness of the filling. A frying pan for such a casserole should have high sides, and a lid with a hole for steam to escape. So, having prepared all the necessary products, let's start cooking.
Potatoes should be chosen with a flat surface, thoroughly washed and boiled in a uniform until ready, about 40 minutes. Then drain the water from the potatoes, cool it and peel it.
Cut peeled potatoes into identical plates if possible.
Peel the onion and cut it into half rings.
We will layer the potato casserole with chopped fresh onion, parsley, dill. To do this, rinse a bunch of greens with cold water and finely chop.
We also need a filling, we cook it from eggs and sour cream. To pour, you need to combine 3 eggs with 4 tablespoons of sour cream, add half a teaspoon of salt and beat with a whisk.
Pour 2 tablespoons of vegetable oil into the pan and lubricate the bottom and sides well with it.
Put half rings of onions on the bottom of the pan and add a little salt.
Put a thin layer of boiled potato slices on the onion, sprinkle with chopped herbs and add a little salt. Pour 4-5 tablespoons of egg-sour cream filling on top. Again lay the same layer of potatoes, sprinkle with herbs and pour the filling. There should be three layers in total. Pour the remaining filling evenly over the potatoes with herbs, cover the pan with a lid and put it on the stove. The fire under the pan first turn on strong, and after 2 minutes reduce to minimum. Cook the casserole in a frying pan for 30 minutes, while not lifting the lid.
After 30 minutes, remove the lid, pour sour cream over the potato casserole and cover again. Cook under the lid for another 20 minutes.
Serve the potato casserole hot, slicing into portions right in the pan, and then laying out on plates.