Filter
Reset
Sort ByRelevance
Hunni662
Leek omelette with fried potatoes
Vegetarian omelet with leek, fried potatoes and old cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
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.
-
Cut the omelette into points and place 2 points on each plate. Scoop the potatoes next to them.
Blogs that might be interesting
-
15 minMain dishbutter, spiced potatoes rosemary, lettuce, warm smoked salmon steaks, Caesar Dressing,fresh salmon salad
-
70 minMain dishonion, celery, garlic, olive oil, rosemary, chickpeas, chicken bouillon, ditalini or pasta per zuppa, sea salt, extra virgin olive oil, fresh basil,pasta e ceci
-
25 minMain dishcrop endive, chestnut mushrooms, onion, unsalted butter, mix for mashed potatoes for stew, ground cheese,gratinated endive stew
-
30 minMain dishsprout of broccoli, fennel, Red onion, garlic, olive oil, White wine, little cherryto, demi crème fraîche, farfalle, salmon fillet, lemon,pasta with fennel, broccoli, cherry tomatoes and baked salmon
Nutrition
515Calories
Sodium17% DV400mg
Fat46% DV30g
Protein50% DV25g
Carbs12% DV36g
Fiber56% DV14g
Loved it