Filter
Reset
Sort ByRelevance
Amber.blundon1989
Spinach ricotta potato omelette
Spinach-ricotta-potato omelette with baking potatoes, semi-sun-dried tomatoes in oil and sliced mushrooms.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the spinach thaw and drain in a sieve.
-
Heat the oil in a large frying pan and fry the potatoes with the paprika and salt for 4 minutes on a high heat.
-
Beat the eggs with the ricotta, pepper and possibly salt. Pour the mixture over the potatoes and lower the heat.
-
Bake the potato omelet in 10 min. Over medium heat with the lid on the pan. Turn halfway with a plate.
-
Meanwhile, heat 1 tbsp of the oil from the pot of tomatoes in a saucepan and fry the mushrooms for 2 min on medium heat.
-
Add the spinach in parts and heat for 5 minutes. Season to taste with salt and pepper.
-
Let the potato omelet slide on a flat dish and spoon the spinach mixture on it.
-
Divide the ricotta in heaps and place the semi-dried to. Cut into points and serve.
Blogs that might be interesting
-
130 minMain dishcold butter, wheat flour, salt, cold water, medium sized egg, sticking potato, ham, shallot, sweet pickle, fresh parsley, lemon, dried nutmeg,savory farmer's pie
-
50 minMain disheggplant, Red pepper, Mozzarella, fresh Italian herbs, ground chili pepper, traditional olive oil,eggplant with paprika and mozzarella
-
25 minMain dishoil, shallots, garlic, tomato cubes, sweet pointed peppers, vermouth, aniseed, cod fillet, flour, Dutch shrimps, dill,summer cod
-
20 minMain dishunpolished rice, chicken breast, olive oil mild, onions, broken green beans, garden peas, pesto alla genovese, parsley,chicken fillet with vegetables and pesto
Nutrition
645Calories
Sodium31% DV740mg
Fat63% DV41g
Protein52% DV26g
Carbs13% DV38g
Fiber44% DV11g
Loved it