Potato Froth Omelette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g potato (s), floury boilin
- 100 ml milk
- 3 tablespoon butter
- 4 egg (s)
- 0.5 ½ bunch chives, cut into fine rolls
- Parsley, smooth, chopped
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into pieces and cook in salted water for about 20 minutes. Then drain, let steam out and press twice through the potato press.
- Let the milk heat up with 1 tablespoon of butter, pepper and freshly grated nutmeg and stir into the puree. Season to taste with salt and let cool down a little.
- Separate the eggs, stir the yolks well and add to the cooled puree with the chives. If necessary, season the mixture again.
- Now beat the egg white until stiff and mix half of it with the puree. Then fold in the other half of the egg white.
- Melt 2 tablespoons butter in a non-stick pan and add the puree. Level the surface a little, put a lid on and let it set over a mild heat for about 15 minutes.
- Then put the filling on one half of the omelette and fold the other half over it. Sprinkle or garnish with parsley leaves.
- So far, I`ve had bacon chanterelles, mixed mushrooms, leaf spinach with garlic and a little cream or ratatouille (here leftover use) as a filling. But there are certainly no limits to the imagination.
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