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
-
25 minMain dishflour, paprika, egg, milk, young cheese, bunch onions, corn kernels, lettuce, ham cubes, (sunflower oil, yoghurt dressing,cheese flans with corn, lettuce and ham
-
25 minMain dishred-skinned potato, uncut haricot beans, free-range shoulder chop, French mustard, shallot, lemon, unsalted butter, cress,chop with lemon beans and red potato
-
20 minMain dishSpaghetti, olive oil, onions, red peppers, Cherry tomatoes, sugo, Bettine chevre frais,spaghetti verdure with goat's cheese
-
50 minMain dishsolid potatoes, onion, traditional olive oil, free range egg, Garcia Baquero Manchego viejo 12 months, chorizo sausage, frozen spinach à la crème,Spanish potato tortilla and spinach a la creme
Nutrition
645Calories
Sodium31% DV740mg
Fat63% DV41g
Protein52% DV26g
Carbs13% DV38g
Fiber44% DV11g
Loved it