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🍽️ Crispy Potato Omelet Pan with Tomato Salad

420 kcal · 30 min · 4 servings

Crispy Potato Omelet Pan with Tomato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes.
  2. 2. Slice the peeled potatoes into thin rounds.
  3. 3. Peel the onions.
  4. 4. Finely dice the peeled onions.
  5. 5. Heat 3 tablespoons of oil in a large frying pan.
  6. 6. Fry the potato slices and onion dice for about 8 minutes.
  7. 7. Stir occasionally.
  8. 8. Press the garlic directly into the pan.
  9. 9. Remove the pan from the heat.
  10. 10. Let the mixture cool down briefly.
  11. 11. Wash the parsley.
  12. 12. Shake the parsley dry.
  13. 13. Pluck the parsley leaves from the stems.
  14. 14. Cut the parsley leaves into thin strips.
  15. 15. Whisk the eggs in a large bowl.
  16. 16. Season the eggs with a little salt.
  17. 17. Season the eggs with a little pepper.
  18. 18. Mix the fried potato-onion mixture with the eggs.
  19. 19. Fold in the chopped parsley strips.
  20. 20. Add the remaining oil to the pan.
  21. 21. Pour the potato-egg mixture into the hot pan.
  22. 22. Cover the pan.
  23. 23. Let the tortilla set for about 5 minutes.
  24. 24. Place a large plate or lid on top of the pan.
  25. 25. Carefully flip the tortilla onto the plate.
  26. 26. Slide the tortilla back into the pan using the plate.
  27. 27. Fry the other side for another 3 minutes.
  28. 28. Wash the tomatoes.
  29. 29. Dry the tomatoes.
  30. 30. Cut out the hard stem area from the tomatoes.
  31. 31. Slice the tomatoes.
  32. 32. Mix vinegar, olive oil, and sugar in a small bowl.
  33. 33. Season the vinaigrette with salt.
  34. 34. Season the vinaigrette with a pinch of pepper.
  35. 35. Cut the finished tortilla into slices.
  36. 36. Place one tortilla slice on a plate.
  37. 37. Arrange some tomato slices overlapping next to the tortilla.
  38. 38. Drizzle the dish with the vinaigrette.

Nutrition per serving