Potato omelette

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

potato 200 g
leek (green part) 1/2
butter
eggs 6
water 50 ml
bag/bags grated cheese 0,5
oregano 1 tsp
salt
white pepper
prosciutto 16 slices

or other air-dried ham
lactose-free cottage cheese 1
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.