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🍽️ Italian Potato Omelette with Peas

485 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-boiling potatoes
• 1 onion
• 100 peas (frozen)
• 20 g young spinach leaves
• 6 eggs
• 50 ml whipping cream (30%)
• salt
• pepper (from the mill)
• nutmeg
• 2 tbsp olive oil
• 1 tbsp freshly chopped basil

Instructions

1. 1. Preheat the oven to 220 degrees top heat or grill.
2. 2. Wash the potatoes thoroughly.
3. 3. Boil the unpeeled potatoes in salted water for about 30 minutes until tender.
4. 4. Let the potatoes cool down.
5. 5. Peel the cooled potatoes.
6. 6. Cut the potatoes into bite-sized pieces.
7. 7. Peel the onion.
8. 8. Slice the onion into rings.
9. 9. Let the peas thaw.
10. 10. Wash the spinach leaves.
11. 11. Remove the tough stems from the spinach (clean).
12. 12. Chop the spinach roughly.
13. 13. Whisk the eggs with the cream.
14. 14. Season the egg mixture with salt, pepper, and nutmeg.
15. 15. Heat oil in a pan.
16. 16. Sauté the onion rings in the hot oil.
17. 17. Add the potato pieces to the onion.
18. 18. Fry the potatoes for 2 to 3 minutes until golden brown.
19. 19. Add the thawed peas, chopped spinach, and basil to the pan.
20. 20. Pour the egg mixture over the vegetables.
21. 21. Let the omelette bake briefly on the stove.
22. 22. Place the pan in the hot oven.
23. 23. Finish baking the omelette for about 8 minutes.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 39 g