Potato omelette is a great companion for undemanding dinners.
It’s ideal with whatever is into your fridge: from freshcheese, to vegetables, from salami to simple canned tuna.
I love its external crust and both the softness inside: practically everyone likes it and is very easy to make.
That’s an excellent alternative to simple pan-fried potatoes 😉
SERVES 4 PEOPLE
READY IN 30’
1 teaspoon onion, chopped
2 tablespoons extra-virgin olive oil
4-5 medium potatoes, sliced
salt to taste
2 – 3 eggs
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
1 teaspoon parsley
1 tablespoon extra-virgin olive oil
1 teaspoon butter
STEP 1: COOK THE POTATOES
In a skillet sauté onion and oil. Add sliced potatoes
and cook over a medium heat for about 20 minutes adding salt to taste.
STEP 2: COMBINE THE INGREDIENTS
In a bowl beat the eggs with Parmigiano, salt, pepper and parsley.
Finally add fried potatoes. Mix thoroughly.
STEP 3: COOK THE OMELETTE
In a skillet, melt the butter into oil, then pour the eggs and potatoes mixture mashing with a fork so that it distributes evenly in the pan.
Cover with a lid and cook the omelet turning over a couple of times (it takes about 8-10 min).
#getBready & enjoy your meal