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THELALA
Potato omelette with tomatoes
A tasty recipe. The vegetarian main course contains the following ingredients: solid potatoes, olive oil, leeks (washed and in rings), eggs, ricotta (fresh cheese, 250 g), cherry tomatoes ((250 g), halved) and cabbage lettuce (the leaves detached).
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Ingredients
Directions
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Peel the potatoes and cut them into cubes of 1 cm. Cook them for 5 minutes in water with salt.
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Heat 2 tbsp oil in a frying pan and fry the leek for 5 min. Add the potatoes and cook for 2 min. Beat the eggs with the ricotta and pepper and salt. Pour in the pan. Place the tomatoes with the cutting edge upwards.
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Lower the heat and fry the potato omelette with a lid on the pan for 15-20 minutes until the top has solidified. In the meantime sprinkle the lettuce leaves with the rest of the oil and pepper and salt.
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Cut the potato omelette into points and spread over 4 plates. Serve with the lettuce.
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Nutrition
515Calories
Sodium0% DV1.093mg
Fat52% DV34g
Protein44% DV22g
Carbs11% DV32g
Fiber16% DV4g
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