The potato omelet is a humble dish of Italian tradition, easy to prepare and can be considered a main course complemented by a mixed salad. The main ingredients include potatoes, eggs and cheese, to which you can also add tomatoes, herbs and onions to enrich the flavor.
Potato Omelet: a step by step guide
The ingredients for 6 people are: 6 eggs, 1 lb potatoes, a tuft of parsley, 4 oz parmesan cheese, salt, pepper.
First you need to peel and cut the potatoes into identical slices. Then in a pot boil some water, add a pinch of salt and blanch them for five minutes. Then drain them and let them cool in a bowl. In a bowl, break the eggs and start beating them with a fork. Add a pinch of salt, pepper, cheese and stir together to prevent lumps from forming. Add the chopped parsley to the eggs and properly mix together all the ingredients.
In a large pot (a high-sided frying pan) heat a drizzle of extra virgin olive oil, pour the potatoes previously drained and cooled (if still hot they will instantly curdle the eggs) and pour the eggs over. Then cook with a lid on a low heat for about ten minutes.
After this time, turn the omelet with the help of the lid and leave over the heat for another 10 minutes, this time without the lid. To prevent the mixture from sticking occasionally move the pan. When the omelet is firm and compact, slide it onto a plate covered with absorbent paper and let it cool. Serve it with a fresh salad or a diced vegetables.