Bell Pepper and Potato Omelette with Parmesan and Egg Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g pointed peppers, red, finely diced
- 30 g onion (s), finely diced
- 270 g jacket potato (s), finely diced
- 35 g parmesan, freshly rated
- 2 tablespoon olive oil
- 2 egg (s), size L
- 2 tablespoon cream or milk
- 2 tablespoon parsley, finely chopped
- salt and pepper
- sour cream
Print Recipe
Pin Recipe Instructions
- Heat the oil in a frying pan and lightly fry half of the onion and pointed peppers. Add half of the potatoes and fry for 3 - 4 minutes.
- For the topping, whisk the eggs with the cream or milk. Stir in the parmesan and parsley and season with salt and pepper. Spread half of the well-mixed mixture over the vegetables in the frying pan and let it set over low heat for approx. 2 - 3 minutes. Turn the omelette with the help of a plate and fry the other side for approx. 2 minutes. Prepare the second omelette in the same way.
- Serve garnished with sour cream and parsley.
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