Tuscan rustic omelette an easy and economical dish that we can enrich and
flavor in a thousand ways!
Do you like omelettes? Honestly, among all, I adore onion omelette, and in a flash, it brings back memories of the one my mom Maria used to make… the onions were translucent, creamy, with a fragrance that could wake up the dead, delicious!
The omelette with all possible variations is a farmer’s dish as old as the world that we can make in a pan or in the oven, but also in the microwave… basically, by calculating the timing and ingredients well, we can have a nutritious and delicious dish in no time!
SMALL SECRETS FOR MAKING THE PERFECT OMELETTE
1) Add a teaspoon of potato starch with 2 tablespoons of milk for 4 eggs will make the omelette fluffier and it won’t break!
2) Remember… 2 eggs per serving!
3) Don’t beat the eggs for too long… you don’t have to whip them!
4) The pan must be nice and hot and the right size (for 4 eggs, 7 inches in diameter), so that the eggs set instantly!
5) Don’t overcook the omelette! It should stay soft and tender while having a crust on the bottom!
6) To flip the omelette if we are not acrobats making it flip, let’s help ourselves with a lid where we can slide it gently to then put it back in the pan upside down for the last minutes of cooking!
7) If you want to skip some steps, cook the omelette in the oven so it certainly won’t break!
8) For the first minutes, put the lid on the omelette pan and shake it occasionally so it doesn’t stick to the bottom!
TUSCAN RUSTIC OMELETTE
ASI’s kitchen
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 9 oz potatoes
- 8 eggs
- 1 tbsp flour
- to taste peanut oil
- to taste salt
- to taste pepper
Tools
- Potato Peeler
- Frying Pans
- Bowls
- Forks
Steps
1) For this homemade omelette with potatoes, start by beating the eggs in a bowl and seasoning the mixture with salt and pepper.
2) Peel the potatoes, wash them, dry them, and cut them into slices a few millimeters thick, lightly flouring them.
3) Put 5/6 tablespoons of oil in a large pan and arrange the potato slices when the oil is hot. Ideally, place them in a single layer and let them brown for about 3 minutes over high heat.
4) Turn them over and continue cooking to make them golden and crispy.
5) Remove the excess oil and then pour the beaten eggs to cover all the potato slices,
6) Cover with a lid and move the pan, cooking over low heat for 4/5 minutes or until the Tuscan rustic potato omelette is firm.
7) With the help of the lid, gently flip the omelette and leave it on the flame for another couple of minutes.
8) All that’s left is to place the omelette on absorbent paper to remove excess oil and serve it at the table!
Enjoy your meal!
Annalisa
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Annalisa recommends…
1) The Tuscan rustic omelette with potatoes has a basic flavor that we can enrich by adding:
– chopped parsley;
– mixed chop of parsley and basil;
– a couple of tablespoons of grated cheese such as Grana or Parmesan;
– 2/3 tablespoons of bacon or speck cut into thin pieces.
2) The omelette, perhaps taller cooked in the oven with lots of tiny diced vegetables cut into squares, can also be an appetizing starter for a savory buffet and for an informal dinner with friends.
3) The omelette must be stored in the refrigerator!
