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🍽️ Crispy Omelette with Potatoes and Peas

467 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 40 g butter
• 6 eggs
• 100 g frozen peas
• salt
• pepper (from the mill)
• 1 bunch radishes
• 1 head lettuce
• 200 g sour cream
• 1 tsp medium-hot mustard
• 1 tbsp lemon juice
• 1 tsp grated lemon zest
• 1 tbsp parsley
• 1 pinch sugar
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into small cubes.
4. 4. Heat the butter in a large pan.
5. 5. Fry the potato cubes in the hot butter.
6. 6. Turn the potatoes regularly so they brown evenly.
7. 7. Fry the potatoes for about 15 minutes until they are golden brown.
8. 8. Whisk the eggs in a separate bowl.
9. 9. Season the eggs with salt and pepper.
10. 10. Add the peas to the egg mixture.
11. 11. Pour the egg and pea mixture evenly over the potatoes in the pan.
12. 12. Cover the pan.
13. 13. Let the omelette cook over low heat for about 10 minutes until it sets (becomes firm).
14. 14. Carefully flip the omelette in the pan.
15. 15. Let the other side cook for another 10 minutes over low heat.
16. 16. Wash the radishes.
17. 17. Remove the tough ends and leaves of the radishes.
18. 18. Slice the radishes thinly.
19. 19. Wash the salad leaves.
20. 20. Tear the salad leaves into small pieces.
21. 21. Mix the salad with sour cream, mustard, lemon juice, lemon zest, and parsley.
22. 22. Cut the finished omelette into pieces.
23. 23. Serve the omelette on plates together with the salad.

Nutrition per serving

• kcal: 467
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 40 g