Omelette for Days Off
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small potato (s), raw
- 3 spring onion (s)
- 1 tablespoon flour (wholemeal)
- 4 tablespoon mineral water
- 1 pinch (s) chili powder, or harissa
- 2 egg (s)
- 2 slices cheese, more aromatic, thinly sliced
- Black pepper from the mill
- Salt, from the mill
- Olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Mix the flour, chilli, salt, pepper and mineral water in a plate.
- Add the eggs and whisk well
- Heat the olive oil in a pan. Put the raw grated potato and the thinly sliced white part of the spring onions in the hot oil and fry for a few minutes on the highest setting. Turn it around.
- Then add the egg mixture and lift and rotate the pan so that the egg mixture covers the entire pan. Turn the stove down to half power. It takes a few minutes for the mass to set.
- In the meantime, cut the green parts of the spring onion into small pieces and pour over the omelette, as well as the cheese.
- Fold one half of the omelette over the other, let it cook for a few more minutes and then serve.
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