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Hunni662
Leek omelette with fried potatoes
Vegetarian omelet with leek, fried potatoes and old cheese.
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Ingredients
Directions
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Clean the leek by removing the bottom and cutting the dark green part of the leaf. Cut the stems of the leeks into thin rings and wash them in a colander under running water. Let it drain well.
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Fry the potatoes with the oil in a covered frying pan over medium heat in 10 min. Almost done. Shake regularly. In a bowl, beat the eggs together with the milk and season with salt and pepper. Stir in the grated cheese.
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Heat the rest of the oil in a large frying pan and fry the leeks in 2-3 min. Until al dente. Pour in the egg mixture. Sprinkle the rest of the cheese over it and place a lid on the pan.
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Let the omelette solidify on low flame, possibly on a flame distributor, in 10-15 minutes. Remove the lid from the frying pan and bake the baby potatoes for a further 3-5 minutes.
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Cut the omelette into points and place 2 points on each plate. Scoop the potatoes next to them.
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Nutrition
515Calories
Sodium17% DV400mg
Fat46% DV30g
Protein50% DV25g
Carbs12% DV36g
Fiber56% DV14g
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