Spinach ricotta potato omelette

Name: spinach ricotta potato omelette
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 450 g frozen leaf spinach; 3 el peanut oil; 600 g baking potatoes bag, coolers; 2 tl paprika; 6 medium sized egg; 250 g Galbani ricotta fresh cheese; 295 ml semi sundried tomatoes 295 ml,; 500 g sliced mushrooms

Spinach-ricotta-potato omelette with baking potatoes, semi-sun-dried tomatoes in oil and sliced mushrooms.

Ingredients

Kitchen Stuff

1 sieve

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.