Potato and cheese omelet

Name: Potato and cheese omelet
Ingredients: 4 eggs; 2 medium potatoes (300 g); 60 g grated cheese; 30 ml oil; 1/2 teaspoon salt; 1/4 teaspoon ground pepper

Appetizers - Potato and cheese omelet by Alberta K. - Recipia

The potato and cheese omelet cooks over low heat, after the slices have softened separately; otherwise, the eggs brown before the potatoes are cooked through. With grated cheese between the potatoes and on top, the omelet stays thick, browned on both sides and soft in the middle, a filling breakfast to eat straight away while it’s hot. Preparation: 10 minutes. Cooking: 26 minutes. Total time: 36 minutes. Serves: 2. Approximately 500 kcal and 23 g protein per serving.

Ingredients

4 eggs
2 medium potatoes (300 g)
60 g grated cheese
30 ml oil
1/2 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Peel the potatoes, wash them and cut them into thin slices. 2. Heat 30 ml oil in a 24 cm frying pan. Add the potatoes, cover the pan and fry over low heat for 14 minutes, until softened. 3. Sprinkle 30 g grated cheese over the potatoes, cover and leave the pan for another minute, until the cheese starts to melt. 4. Beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the potatoes in a bowl, mix, then tip everything back into the same pan, in the remaining oil. 5. Cook the omelet over low heat for 7 minutes. With a wooden spatula, carefully draw the runny egg toward the edges, keeping the omelet together; the underside should be browned. 6. Turn the omelet out onto a plate, then slide it back into the pan. Brown it for 3 minutes on the other side, until it holds together well. 7. Sprinkle the remaining 30 g cheese on top, cover the pan and leave the omelet for another minute, until the cheese melts. Turn it out onto the serving plate and eat it straight away, while hot.

Notes

I serve it with green salad; for four people, I double the quantities. I discovered it in France, at a friend’s house, and brought it home; my family liked it, and I like it better with cheese. Eat it straight away; I don’t make it ahead, because the eggs firm up as it sits. Thicker slices need a few extra minutes under the lid, and yellow potatoes with firm flesh stay in pieces. A 24 cm pan keeps the omelet thick; the cheese can be left out, and eggs and dairy are the allergens in the version with cheese.