Zucchini omelette

Name: zucchini omelette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g potatoes in slices; 8 tablespoons olive oil; 1 onion shredded; 1 zucchini in thin slices; 8 Eggs; 200 g Danish blue (blue cheese), crumbled; 2 tablespoons vinegar; 1 lettuce

A tasty recipe. The vegetarian main course contains the following ingredients: potatoes (in slices), olive oil, onion (chopped), zucchini (in thin slices), eggs, Danish blue (crumbled cheese), crumbled), vinegar and cabbage lettuce.

Ingredients

Directions

Potato slices are cooked and drained almost 10 minutes.
Fry 2 tbsp oil in frying pan and fry onion.
Add zucchini and fry for 3 minutes, carefully shoveling.
Unscrew eggs in bowl.
Potato slices, zucchini mixture and half of cheese by egg.
Season to taste with salt and pepper.
Heat 2 tbsp oil in large, deep frying pan and repeat egg-vegetable mixture in pan.
Sprinkle leftover cheese over omelette.
Place the lid on the pan and leave the omelette covered over low heat for about 15 minutes.
Pan around once in a while, so that liquid egg runs to the side and the top is nicely dry.
Add 4 tbsp oil with vinegar and salt and pepper to taste until dressing.
Wash washing, coarse cracks and shovel with dressing.
Spread out four plates.
Cut the omelette into quarters and place it next to lettuce..