Omelette with fried potatoes and mozzarella (baked)

Name: Omelette with fried potatoes and mozzarella (baked) - Romanita B.
Ingredients: 6 eggs; 4 small potatoes; 1/2 green bell pepper; 6 slices of mozzarella (125 g); 50 g grated parmesan; mint; fresh parsley; salt; pepper; oil (for frying)

Appetizers - Omelette with fried potatoes and mozzarella (baked) by Romanita B. - Recipia

The baked omelette with fried potatoes and mozzarella is a heartier option than the regular omelette. The potatoes are first browned in a pan, then combined with eggs, bell pepper, parmesan, and mozzarella. Finally, everything is baked until the omelette sets and develops a slightly browned surface. It is suitable for lunch or a simple dinner and can be served both warm and cold. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking and baking time: 15 minutes in the oven, plus the time needed for frying the potatoes Servings: number of servings not specified; the quantity is suitable for a hearty omelette Difficulty: easy Recipe type: baked omelette, breakfast, light lunch or dinner Ingredients 6 eggs 4 small potatoes 1/2 green bell pepper 6 slices of mozzarella, about 125 g 50 g grated parmesan Mint, to taste Fresh parsley Salt, to taste Pepper, to taste Oil for frying Preparation method 1. Peel the potatoes, wash them, and cut them into small cubes. It is best if the pieces are as uniform in size as possible to cook evenly. 2. Heat a little oil in a pan and add the potatoes. Fry them until they are nicely browned and almost cooked through. 3. Cut half of the green bell pepper into strips and add it over the potatoes. Gently mix with a wooden spatula so that the pepper combines with the potatoes without crushing them. 4. In a separate bowl, crack the eggs and beat them with a whisk until the whites and yolks are well combined. There is no need to separate them or beat them in a complicated way. 5. Add salt, pepper, mint, and grated parmesan to the bowl. Mix until the ingredients are evenly distributed in the egg mixture. 6. Add the fried potatoes and bell pepper to the bowl with the eggs and mix again carefully. 7. Line a baking dish with parchment paper. If you don't have parchment paper, grease the dish with butter, as indicated in the original recipe. 8. Pour half of the egg, potato, and pepper mixture into the dish. 9. Place the mozzarella slices on top, then pour the remaining mixture. This way, the mozzarella stays inside the omelette and melts during baking. 10. Wash the parsley, chop it finely, and sprinkle it on top of the omelette. 11. Place the dish in a preheated oven at 180 degrees Celsius. Bake the omelette for 15 minutes. 12. Serve it warm or let it cool and serve it cold. Both options are mentioned in the original recipe. Why I make the recipe often I love it because it uses common ingredients, but the result is heartier than a simple omelette. The potatoes give it substance, the mozzarella melts inside, and the parmesan adds flavor. Moreover, the omelette cuts easily after baking and can be served without any complicated preparations. It is especially useful when I want a quick lunch but don't want to prepare multiple dishes. Tips Cut the potatoes into small cubes, not too large. This way, they brown more easily and do not remain hard inside when they go into the oven. The potatoes should be almost done before adding the bell pepper. If you add them together from the start, the pepper may cook too much by the time the potatoes reach the right texture. Mix the eggs just enough to combine the whites with the yolks. There is no need to achieve a very airy foam. Place the mozzarella between the two layers of mixture, not just on top. This way, it stays in the middle of the omelette, according to the preparation method of the recipe. The oven should be preheated to 180 degrees Celsius. The indicated baking time is 15 minutes. Depending on the shape used, the omelette may come out taller or thinner. The important thing is to distribute it evenly in the dish for optimal baking. Substitutions If you don't have parchment paper, the dish can be greased with butter, just like in the original recipe. No other method of preparing the dish is necessary. The recipe uses mozzarella in slices and grated parmesan. To maintain proportions and method, the mozzarella is placed between layers, while the parmesan is mixed directly into the eggs. Mint and parsley are the indicated herbs in the recipe. They can be adjusted to taste, but there is no need to use them in large quantities. Variations You can achieve a thinner or thicker omelette by choosing a different dish without changing the ingredients. However, the source does not specify the size of the dish or an alternative baking time, so the 15 minutes remains the reference from the original recipe. For a presentation with clearer layers, arrange the potatoes and bell pepper as evenly as possible in the egg mixture before pouring everything into the dish. The mozzarella stays in the middle, between the two portions of mixture. If you want to prepare the omelette to be served cold, let it cool in the dish it was baked in, then portion it. The recipe is good cold, not just immediately after coming out of the oven. Serving ideas The omelette can be served plain, as a main dish for breakfast, lunch, or dinner. It is substantial enough due to the potatoes, eggs, and cheeses. It can be served warm, immediately after baking, or cold. For a light meal, it can be cut into pieces and placed directly on a plate without any further preparations. Frequently asked questions 1. Can I use larger potatoes? The recipe indicates 4 small potatoes. If you use larger potatoes, the total amount of potato changes, and the mixture may become denser. To maintain the proportions of the recipe, it is better to use small potatoes, cut into cubes. 2. Is the mozzarella mixed into the eggs? No. In the original recipe, mozzarella is placed in slices between two layers of the egg mixture with potatoes, bell pepper, and parmesan. 3. Is it mandatory to use parchment paper? No. If you don't have parchment paper, grease the dish with butter before pouring in the mixture. 4. How long should the omelette stay in the oven? The omelette bakes for 15 minutes at 180 degrees Celsius in the preheated oven. 5. Can it be served cold? Yes. The recipe specifies that it is just as good warm as it is cold. Nutritional values The values are estimated since the amount of oil used for frying and the number of servings are not specified. For the entire omelette, prepared with approximately 125 g of mozzarella, 50 g of parmesan, and a moderate amount of oil, the estimate is about 1,350-1,500 kcal. Estimated for the entire amount: Protein: approximately 90-100 g Carbohydrates: approximately 75-90 g Fats: approximately 85-100 g If the omelette is divided into 4 servings, one serving may have approximately 340-375 kcal, 22-25 g of protein, 19-23 g of carbohydrates, and 21-25 g of fat. These values may vary depending on the size of the potatoes, the type of mozzarella, and the amount of oil absorbed during frying. Storage and reheating The recipe specifies that the omelette can be consumed cold. No exact storage time is indicated in the source, so it is preferable to consume it as fresh as possible, on the same day. If any remains, keep it covered and serve it cold. For reheating, it can be placed back in the oven until warm, without leaving it longer than necessary, as the eggs and mozzarella may dry out. An exact reheating time is not specified in the original recipe.

Omelette with fried potatoes and mozzarella (baked)

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