Summary

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

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Instructions

1. 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.
2. 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.
3. Serve garnished with sour cream and parsley.