Cheese omelette with spinach

Name: cheese omelette with spinach
Total time: 25 min
Yield: 4
Ingredients: 40 gram butter; 600 gram minicrills; 600 gram Spinach; 6 egg; 100 gram grated cheese; 2 tablespoon olive oil; 1 onion; 1 Red pepper; 1 paprika

Ingredients

Directions

Additional needs: food processor.
Heat half of the butter in a skillet.
Put in the mini-circles and fry them covered in eight minutes.
Change regularly.
Then remove the lid and fry the potatoes for 4 minutes until golden brown.
Meanwhile grind half a bag of spinach in the food processor.
Beat the eggs in a bowl.
Stir in the finely ground spinach with the grated cheese and salt and freshly ground black pepper.
Heat the rest of the butter in a frying pan and let the egg mixture flow over the bottom of the pan.
Let it coagulate on medium high heat.
Always slide the already solidified egg to the middle and allow the still liquid egg to flow to the edge.
The omelette is good when the top is almost dry, but it still shines.
Then double-fold the omelet and turn off the heat, keeping warm in the pan.
Heat the olive oil in a wok while baking the omelette.
Stir fry the onion and paprika for three minutes.
Add the spinach hand in hand and let it shrink in time.
Add some salt and pepper to taste.
Cut the omelette into four points and serve with the potatoes and spinach.