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DERINDA33
Potato Omelet
Vegetarian omelet with potato, Gruyère, parsley, whipped cream and Provençal herbs.
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Ingredients
Directions
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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.
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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.
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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.
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Garnish with the finely chopped parsley. Serve with a fresh tomato salad and crusty bread.
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Nutrition
440Calories
Sodium0% DV2.875mg
Fat38% DV25g
Protein48% DV24g
Carbs10% DV29g
Fiber32% DV8g
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