Potato Omelette La Mama
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 3 cloves garlic
- 1 bunch parsley
- 150 g parmesan cheese
- 5 egg (s)
- 0.75 liter ¾ vegetable oil for deep-frying
- 1 chilli pepper (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Heat the oil in a large pan. Fry the potatoes for approx. 4-5 minutes and set aside to cool - they don`t have to be crispy.
- While the potatoes are cooling, peel and finely chop the garlic. Wash, dry and finely chop parsley. Cut the chilli pepper into fine rings.
- Beat the eggs in a large bowl and add all the ingredients except for the potatoes. Mix everything well. Now add the cooled potatoes and mix well again. Now you can add small or larger omelettes spoon by spoon to the same oil in which the potatoes were fried and deep-fry them until they are golden yellow. That is the basis.
- Variations with other ingredients are e.g .: ham, anchovy fillet, etc.
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