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🍽️ Italian-style Leek and Cheese Omelet with Potatoes

457 kcal · 30 min · 4 servings

Ingredients

• 700 g firm-cooking potatoes
• salt
• 1 stalk leek
• 8 eggs
• 100 g freshly grated Alpine cheese
• 2 tbsp freshly chopped parsley
• salt
• pepper (from the mill)
• nutmeg
• 2 tbsp clarified butter

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly.
3. 3. Place the potatoes in boiling salted water.
4. 4. Cook the potatoes for 20 to 25 minutes until tender.
5. 5. Drain the water.
6. 6. Rinse the potatoes under cold water to stop the cooking process.
7. 7. Peel the cooled potatoes.
8. 8. Let the potatoes cool down completely.
9. 9. Slice the leek lengthwise.
10. 10. Rinse the leek under running water.
11. 11. Remove the green tops and any dirty parts from the leek.
12. 12. Slice the leek into rings.
13. 13. Whisk the eggs in a bowl.
14. 14. Fold the cheese into the eggs.
15. 15. Fold the parsley into the eggs.
16. 16. Season the egg mixture with salt.
17. 17. Season the egg mixture with pepper.
18. 18. Season the egg mixture with nutmeg.
19. 19. Cut the potatoes into bite-sized pieces.
20. 20. Heat a high-sided pan.
21. 21. Melt the ghee in the hot pan.
22. 22. Fry the potato pieces until golden brown.
23. 23. Add the leek rings to the pan.
24. 24. Sauté the leek briefly.
25. 25. Pour the egg and cheese mixture over the potatoes and leek.
26. 26. Let the mixture set briefly until it becomes slightly firm.
27. 27. Place the pan in the preheated oven.
28. 28. Finish baking the omelet for 15 to 20 minutes.
29. 29. Cut the finished omelet into cubes.
30. 30. Serve the omelet warm.

Nutrition per serving

• kcal: 457
• Protein: 25 g · Fett/Fat: 25 g · Carbs: 31 g