Simply potato omelette without adding anything, no pepper, no herbs, just eggs and potatoes in their simplicity and goodness. One of the vegetables that is always consumed cooked is certainly potatoes, the most versatile of all vegetables. Consider the strength they can have as they withstand boiling water, frying oil, and think of the heat when we bake them at 392 and more degrees Fahrenheit. There are many varieties of potatoes, with yellow or white flesh, with pink or white skin, the older ones are more mealy and more suitable for preparations like puree, casseroles, or simply gnocchi. The yellow ones are more resistant and are used to make them fried or into chips, obviously they can be purchased all year round and are harvested depending on the quality and season. It starts in Sicily in the province of Syracuse in April with new potatoes, in Puglia in May and in June they are harvested in Campania. In Lazio as well as in Emilia and Veneto but also in other regions of the North they are harvested from July onwards. In August and September, the harvest moves to the mountains of Trentino, Calabria, and Abruzzo. The nice thing is that during the Christmas holidays they return to harvest in Sicily the potatoes sown in the month of August. Fortunately, today’s potato, rich in starch and with only 85 kcal per 100 grams, does not fatten as was once thought, indeed it has a lower caloric intake compared to other vegetables, they do not contain cholesterol and are easily digestible.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 208.48 (Kcal)
- Carbohydrates 19.37 (g) of which sugars 0.91 (g)
- Proteins 6.28 (g)
- Fat 12.46 (g) of which saturated 2.67 (g)of which unsaturated 1.60 (g)
- Fibers 2.33 (g)
- Sodium 249.09 (mg)
Indicative values for a portion of 92 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
- 1.5 lbs potatoes
- 0.25 cup extra virgin olive oil
- 1 teaspoon salt
- 4 eggs
Tools
- Pan
- Plate
- Wooden spoon
- Tea towel
- Fork
Steps
Exactly as my mom prepared it with the potatoes cut into small squares.
I wash and peel the potatoes, cut them into squares and dry them well with a tea towel.
I heat the evo oil in a pan and add the potatoes, cooking them over low heat and turning often with the wooden spoon for 20 minutes to avoid burning.
In a bowl, I beat the eggs, pour them over the potatoes that in the meantime are cooked.
I turn the potato omelette using a flat plate, if necessary I turn it several times to cook it evenly.
Here is the potato omelette ready.
Sometimes I accompany the potato omelette with Raita sauce based on Greek yogurt.
FAQ (Questions and Answers)
Can you add flavors and spices to the potato omelette?
Of course, enriching it with freshly ground black pepper, with parsley or chives will certainly make it tastier. Mine is a basic omelette to which you can add all the flavors and herbs you prefer.
