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🍽️ Crispy Italian Potato Omelette

300 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 2 onions
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 5 eggs
• 100 ml whipping cream
• 2 tbsp freshly chopped herbs (e.g. parsley, cress, thyme)
• 60 g grated Parmesan
• nutmeg

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Slice the potatoes into thin rounds.
4. 4. Heat oil in a large frying pan over medium heat.
5. 5. Fry the potato slices in the hot oil for about 15 minutes.
6. 6. Stir occasionally until the potatoes are lightly golden brown.
7. 7. Peel the onions and chop them finely.
8. 8. Add the onions to the potatoes during the last 5 minutes of frying.
9. 9. Season the potato and onion mixture with salt and pepper.
10. 10. Whisk the eggs in a separate bowl.
11. 11. Mix the eggs with the cream.
12. 12. Add the chopped herbs to the egg mixture.
13. 13. Stir in half of the grated Parmesan cheese.
14. 14. Season the egg mixture with a pinch of ground nutmeg.
15. 15. Add more salt and pepper to taste and whisk everything well.
16. 16. Pour the egg mixture evenly over the potatoes in the pan.
17. 17. Sprinkle the remaining Parmesan cheese over the omelette.
18. 18. Place the pan in the preheated oven.
19. 19. Bake the omelette for 20 to 30 minutes until set.
20. 20. Remove the omelette from the oven and cut it into pieces.
21. 21. Serve the warm pieces with fresh salad as desired.

Nutrition per serving

• kcal: 300
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 23 g