Potato omelet with raw zucchini salad

Name: potato omelet with raw zucchini salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7 el olive oil; 1 bag baby potatoes small (450 g); 6 Eggs beaten; 2 courgettes in thin slices; 100 g white cheese; 50 g black olives in pieces; 1 el fresh parsley (bag of 30 g), finely chopped

A tasty recipe. The vegetarian main course contains the following ingredients: olive oil, baby potatoes (small (450 g)), eggs (whipped), courgettes (in thin slices), white cheese, black olives (in pieces), fresh parsley ((bag of 30 g) and finely chopped).

Ingredients

Directions

Heat 3 tablespoons of oil in a large frying pan with non-stick coating, fry the potatoes in golden brown for 8 minutes.
Season with salt and (freshly ground) pepper.
Carefully pour the egg into the potatoes, turn the heat down and allow the egg to set.
If you put a lid on the pan, it will solidify faster.
Divide the zucchini slices over a flat plate and sprinkle with the rest of the olive oil.
Crumble the cheese over it.
Sprinkle with the olives, parsley and salt and (freshly ground) pepper to taste.
Serve with the potato omelette..

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Nutrition

560Calories

Sodium3% DV80mg

Fat63% DV41g

Protein42% DV21g

Carbs9% DV28g

Fiber40% DV10g

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