Summary

Ingredients

• 400 g potatoes, waxy, small
• 2 smoked trout fillet (s)
• 2 sprigs parsley, smooth
• 1 bunch dill
• 2 cloves garlic)
• 1 onion (s)
• 4 egg (s)
• 75 ml cream
• salt and pepper
• olive oil

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Instructions

1. Wash parsley and dill, spin dry, pluck and chop. Quarter the peeled onion and cut into slices. Peel and finely chop the garlic. Cut the trout fillets diagonally into 3 cm slices. Cut the potatoes into 2 mm slices.
2. Let the olive oil get hot in the pan. Fry the potato slices in them, remove them and drain them on kitchen paper. Finally fry the onion slices briefly. Also remove and drain.
3. Whisk eggs. Add the cream, salt, pepper, garlic, parsley and dill and mix with the eggs.
4. Put half of the fried potatoes, onions and pieces of fish in the pan. Pour half of the egg mixture on top. Let the omelette set on medium heat, then turn it carefully and let it bake on the other side. Prepare the second omelette with the remaining ingredients.