Mash the potatoes and stir in the cream, the eggs, the nutmeg and pepper and salt. Spoon the mixture into muffin forms. Mix the green beans with the garlic, the oregano and the tomatoes. Distribute the vegetable mixture over the potato puree. Bake 30 minutes at 170 degrees.

Cut the potatoes in small cubes and fry them for ten minutes, until they are brown. Add the rest of the ingredients, boil until all the cream has disappeared. Now press the potato cubes together with a fork and fry for 5 minutes; turn around and fry 5 minutes more.