Potato omelette with tomatoes

Name: potato omelette with tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g solid potatoes; 5 el olive oil; 2 leeks washed and in rings; 6 Eggs; 1 tray ricotta fresh cheese, 250 g; 1 tray Cherry tomatoes (250 g), halved; 1 lettuce the leaves removed

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).

Ingredients

Directions

Peel the potatoes and cut them into cubes of 1 cm. Cook them for 5 minutes in water with salt.
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.
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.
Cut the potato omelette into points and spread over 4 plates. Serve with the lettuce.