The pepper and potato omelet is a simple yet flavorful dish inspired by the famous Spanish potato tortilla.
It is a versatile and tasty dish, perfect to serve as an appetizer, main course, or to fill a rustic and appetizing sandwich.
Thanks to its practicality, it can also become the ideal choice for a quick yet complete and satisfying meal.
Prepared in a pan with a drizzle of extra virgin olive oil, this omelet is known for its soft interior and slightly crispy exterior.
Another advantage is that it can be cooked in advance: once cooled, it keeps well and is perfect for picnics, day trips, or a lunch break at work.
It’s also ideal to leave ready in the fridge in the morning, to then enjoy it when you get home, perhaps accompanied by a fresh salad and some slices of rustic bread.
The use of green peppers gives the omelet a bold yet balanced flavor, but the recipe can be easily customized by adding red or yellow peppers, each with its characteristic aroma and sweetness.
This combination not only enriches the taste but also gives the dish a lively and inviting appearance.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 2 Hours 25 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 322.17 (Kcal)
- Carbohydrates 17.68 (g) of which sugars 2.22 (g)
- Proteins 11.20 (g)
- Fat 24.17 (g) of which saturated 6.27 (g)of which unsaturated 3.31 (g)
- Fibers 2.74 (g)
- Sodium 194.25 (mg)
Indicative values for a portion of 116 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs potatoes
- 10 oz green peppers (or red or yellow or mixed)
- 2.1 oz onion
- 5 eggs
- 2.1 oz grated parmesan
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Pan non-stick diam. 11 inches
- 1 Wooden Spoon
Steps
To prepare the pepper and potato omelet, start by washing, peeling, and chopping the onion.
Then move on to the potatoes, taking care to submerge them in water to prevent them from browning.
Wash the peppers, remove the stem, seeds, and filaments, and cut them into strips, then into pieces.
Place a non-stick pan on the stove with a sufficient amount of olive oil (about 6 tablespoons) and first add the potatoes, keeping the flame high and turning often with a wooden spoon.
After about 5 minutes, add the onion and peppers to the pan, stir.
Season with salt and pepper, and after a few minutes, cover the pan with a lid.
Turn often.
After about 15 minutes, when the ingredients are cooked, turn off the heat and transfer everything to a plate lined with paper towels.
In a large bowl, beat 5 eggs (I had 4 whole eggs and 2 egg whites to use up, so I used these), grated parmesan, a pinch of salt, and freshly ground black pepper.
Mix, and when a homogeneous mixture is obtained, add the potatoes, onion, and peppers.
Combine everything.
Heat a non-stick pan with a diameter of 11 inches or less if you want a thicker omelet, but in that case, the cooking time will obviously be longer.
Grease it well with olive oil, including part of the side edges, and when it’s hot, pour the obtained mixture and level it.
Transfer to the smallest burner over low heat and cover the pan with a lid.
Move the pan often during cooking so that the flame reaches all the various points.
After about 12 minutes, remove the lid and, using a flat plate the size of the omelet, flip it over and then slide it back into the pan on the other side.
Cook in this way for another 5 minutes and then remove from the heat.
The pepper and potato omelet is ready.
Great hot, at room temperature, or even cold.
Storage
In the fridge, for 1 or 2 days, tightly closed in an airtight container.
