Omelet with Potatoes, Peas and Tomatoes
by Editorial Staff
An omelet with potatoes, canned peas and tomatoes turns out to be so bright and appetizing that it is simply impossible to resist it. By adding potatoes and peas, the omelet is extremely satisfying, while tomatoes and onions add juiciness and flavor. Try to cook!
Cook: 45 mins
Servings: 4
Ingredients
- Eggs – 5 pcs.
- Potatoes – 300 g
- Tomatoes – 200-300 g
- Canned green peas – 250 g
- Onions – 150 g
- Vegetable oil – 4 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare products.
Drain the liquid from the canned peas.
In the cooking process, we need boiling water.
- Peel the potatoes, cut into strips and sprinkle with a little salt.
- Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil. Fry the potatoes, stirring occasionally, for 5-7 minutes.
- At this time, peel the onion and cut into large cubes.
- Pour the tomatoes with boiling water for 3 minutes, then dip them in cold water. Remove the skin from the tomatoes.
- Add the onion to the potatoes, mix and simmer under the lid for another 5-7 minutes. We transfer potatoes and onions to another dish.
- Cut the tomatoes into cubes.
- Break the eggs into a bowl and beat lightly.
- Put tomatoes, peas, salt and pepper to the eggs. We mix.
- Add potatoes and onions there and mix again.
- Pour the remaining vegetable oil into the pan and spread the egg-vegetable mass. Cover with a lid and cook an omelet with potatoes, peas and tomatoes over low heat for 20-25 minutes.
- A bright and hearty omelet with vegetables and peas is ready.
Enjoy your meal!
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