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🍽️ Crispy Potato and Pea Omelette

326 kcal · 30 min · 4 servings

Ingredients

• 650 g firm-cooking potatoes
• 150 g peas (frozen)
• 3 spring onions
• 1 clove garlic
• 2 tbsp olive oil
• 6 eggs
• 6 tbsp milk
• salt
• pepper (from the mill)
• nutmeg (freshly grated)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into thin rounds.
3. 3. Let the peas thaw.
4. 4. Wash and clean the spring onions.
5. 5. Cut some of the green parts into thin strips.
6. 6. Slice the rest of the spring onions into fine rings.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Heat the oil in a pan.
10. 10. Fry the potato slices in it for about 10 minutes until golden brown.
11. 11. Turn the potatoes occasionally to ensure even browning.
12. 12. Add the peas, spring onion rings, and garlic to the pan.
13. 13. Sauté the ingredients briefly.
14. 14. Whisk the eggs with the milk.
15. 15. Season the egg mixture with salt, pepper, and nutmeg.
16. 16. Pour the egg mixture over the potato mixture.
17. 17. Shake the pan gently to distribute everything evenly.
18. 18. Let the omelette set slightly over medium heat for about 8 minutes.
19. 19. Slide the omelette onto a plate.
20. 20. Flip the omelette over.
21. 21. Return the flipped omelette to the pan.
22. 22. Fry it for another 6 minutes.
23. 23. Invert the omelette out of the pan.
24. 24. Cut it into pieces.
25. 25. Sprinkle it with the cut spring onions.

Nutrition per serving

• kcal: 326
• Protein: 16 g · Fett/Fat: 13 g · Carbs: 34 g