Filter
Reset
Sort ByRelevance
DERINDA33
Potato Omelet
Vegetarian omelet with potato, Gruyère, parsley, whipped cream and Provençal herbs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into cubes. Heat the butter in a frying pan with non-stick coating. Fry the potatoes over medium heat, stirring for about 10 minutes until tender and golden brown.
-
In the meantime, beat the eggs in a bowl with salt, pepper, herbs and the cheese. Finely chop the parsley. Pour the beaten eggs with the potatoes in the pan. Cover the pan and fry the omelet for about 5 minutes until the bottom is golden brown.
-
Place a plate on the top of the omelet and turn the omelette over. Fry the other side until golden brown. Let the omelet slide on a dish, sprinkle the rest of the cheese over it and pour the cream over it.
-
Garnish with the finely chopped parsley. Serve with a fresh tomato salad and crusty bread.
Blogs that might be interesting
-
42 minMain dishdough for savory pie, wild pink salmon, herb butter, sliced leek, milk, tomatoes, yoghurt dressing,fish-leek packages with tomato salad
-
20 minMain dishyellow rice, lemon, chicken bouillon, chicken breast, roots, sugar snaps, bunch onions, Spinach,spring chicken soup
-
25 minMain dishfruitcocktail, lemon, fresh parsley, paprika, traditional olive oil, cucumber, Hamburgers, dishwashing bun,pitta burgers with fruit salsa
-
20 minMain dishsmall bake-off loaves, butter, wokzaleblokjes with garlic, mustard, bunch onions, dill, mayonnaise, young leaf lettuce, yellow bell pepper,baguette sandwich with garlic salmon
Nutrition
440Calories
Sodium0% DV2.875mg
Fat38% DV25g
Protein48% DV24g
Carbs10% DV29g
Fiber32% DV8g
Loved it