Potato omelette
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40 min -
12 Ingredients
Treat your taste buds to a scrumptious potato omelette, a hearty and easy-to-make dish that’s perfect for breakfast or brunch. Imagine fluffy eggs embracing tender slices of potato, creating a satisfying blend of textures.
Ingredients
Instructions
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potato 200 g
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leek (green part) 1/2
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butter
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eggs 6
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water 50 ml
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bag/bags grated cheese 0,5
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oregano 1 tsp
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salt
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white pepper
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prosciutto 16 slices
or other air-dried ham
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lactose-free cottage cheese 1
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cherry tomatoes 1 package
Instructions
- Preheat the oven to 200°C.
- Wash, peel, and dice the potatoes. Boil them until soft in lightly salted water. Finely slice the leek and fry it in butter until soft. Place the boiled potatoes and leek in an oven-safe dish.
- Whisk together eggs, water, cheese, oregano, salt and pepper and pour the mixture over potatoes and leeks. Bake in the oven for about 15 minutes.
- Serve with prosciutto, cottage cheese and cherry tomatoes.
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