Today we’ll learn how to prepare a simple and quick dish: the potato omelette. A classic italian recipe ideal for both adults and kids. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Hi and welcome to the GialloZafferano kitchen, today we’ll be preparing together the potato omelette: it’s an easy and rustic main course that both adults and kids will like. Let’s see together what ingredients we’ll need:
Freshly grated nutmeg
6 medium eggs
1 clump of parsley
Pepper / salt
1 lb (500 g) of potatoes
5-6 tbsp of extra virgin olive oil
1 cup (100 g) of grated Parmesan cheese
Let’s make together the potato òmelette:
First of all, I’ve peeled and cut the potatoes into slices less than half an inch thick, or if you prefer you can dice them. Now boil them in salted water until cooked but not mushy.
Put the eggs into a large bowl… and beat them with a fork. Now we can add the grated Parmesan cheese… the chopped parsley… salt… pepper… and the freshly grated nutmeg… to taste of course. Blend everything well and finally add the boiled potatoes, now lukewarm.
Pour the oil into a saucepan of about 9-10 inches in diàmeter. The oil should be very hot and cover the whole pan. Once it’s hot, add the mixture. Now spread it evenly… turn up the heat to medium… and cover with a lid.
15 min. — medium heat
It’s time to flip the òmelette over: first of all wear an oven glove to avoid getting burnt and shake the saucepan to make sure the òmelette is loosened from the bottom… as you can see now it’s loosened from the pan. Now catch the handle… and turn everything upside down… be very careful with this operation. Let the òmelette slide into the pan and cook for 5-10 minutes more, without the lid òn.
5-10 min. — medium heat
Our fragrant potato òmelette is ready to be tasted, but remember that it’s very good even when cold. From Sonia and GialloZafferano bye and see you next video recipe.