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Amber.blundon1989
Spinach ricotta potato omelette
Spinach-ricotta-potato omelette with baking potatoes, semi-sun-dried tomatoes in oil and sliced mushrooms.
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Ingredients
Directions
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Let the spinach thaw and drain in a sieve.
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Heat the oil in a large frying pan and fry the potatoes with the paprika and salt for 4 minutes on a high heat.
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Beat the eggs with the ricotta, pepper and possibly salt. Pour the mixture over the potatoes and lower the heat.
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Bake the potato omelet in 10 min. Over medium heat with the lid on the pan. Turn halfway with a plate.
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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.
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Add the spinach in parts and heat for 5 minutes. Season to taste with salt and pepper.
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Let the potato omelet slide on a flat dish and spoon the spinach mixture on it.
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Divide the ricotta in heaps and place the semi-dried to. Cut into points and serve.
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Nutrition
645Calories
Sodium31% DV740mg
Fat63% DV41g
Protein52% DV26g
Carbs13% DV38g
Fiber44% DV11g
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