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🍽️ Omelette italienen aux pommes de terre aux petits pois

485 kcal · 30 min · 4 portions

Ingrédients

• 600 g pommes de terre à chair ferme
• 1 oignon
• 100 petits pois (surgelés)
• 20 g épinards jeunes
• 6 œufs
• crème liquide 50 ml
• Sel
• Poivre (du moulin)
• Noix de muscade
• 2 c. à soupe huile d'olive
• 1 c. à soupe de basilic frais haché

Préparation

1. 1. Preheat the oven to 220 degrees top heat or grill.
2. 2. Wash the potatoes thoroughly.
3. 3. Boil the unpeeled potatoes in salted water for about 30 minutes until tender.
4. 4. Let the potatoes cool down.
5. 5. Peel the cooled potatoes.
6. 6. Cut the potatoes into bite-sized pieces.
7. 7. Peel the onion.
8. 8. Slice the onion into rings.
9. 9. Let the peas thaw.
10. 10. Wash the spinach leaves.
11. 11. Remove the tough stems from the spinach (clean).
12. 12. Chop the spinach roughly.
13. 13. Whisk the eggs with the cream.
14. 14. Season the egg mixture with salt, pepper, and nutmeg.
15. 15. Heat oil in a pan.
16. 16. Sauté the onion rings in the hot oil.
17. 17. Add the potato pieces to the onion.
18. 18. Fry the potatoes for 2 to 3 minutes until golden brown.
19. 19. Add the thawed peas, chopped spinach, and basil to the pan.
20. 20. Pour the egg mixture over the vegetables.
21. 21. Let the omelette bake briefly on the stove.
22. 22. Place the pan in the hot oven.
23. 23. Finish baking the omelette for about 8 minutes.

Nutrition par portion

• kcal: 485
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 39 g