Preheat the oven to 180°C.

Peel the potatoes and boil whole until they start to soften, but are still firm.

Drain the potatoes and allow to cool and then cut into slices about 3-4mm thick.

Put the eggs in a pan just big enough to hold the eggs, and fill with enough water so that the eggs are covered with 1cm of water.

Bring to the boil then simmer for 7 minutes, then run the eggs under cold water until they are cool enough to handle.

Peel the eggs and then slice them into thin slices

Run the kolbász under hot water, then peel and discard the skin.

Slice into thin slices, then fry in a pan until the kolbász starts to colour. Drain the kolbász and set aside, reserving the cooking oil.

Add the reserved kolbász oil to the tejföl and stir until combined.

Add a layer of sliced potatoes to a baking dish, then a layer of sliced egg, then sprinkle with salt and pepper to taste. Add a layer of kolbász slices, then cover with about 100 ml of tejföl. Add another layer of sliced eggs and then potatoes, and cover with the remaining tejföl and a sprinkling of Hungarian sweet paprika.

Bake in the oven for 40 minutes then serve.