Any omelette, regardless of the ingredients, is always delicious and can save a last-minute dinner. The Onion and Potato Omelette is a quick dish made with simple ingredients always found in our fridge. If you like this kind of dish, check out Omelette Recipes
Other recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 248.41 (Kcal)
- Carbohydrates 20.97 (g) of which sugars 5.90 (g)
- Proteins 10.34 (g)
- Fat 14.28 (g) of which saturated 5.87 (g)of which unsaturated 3.63 (g)
- Fibers 1.89 (g)
- Sodium 720.93 (mg)
Indicative values for a portion of 188 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
- 8.8 oz Tropea red onions
- 10.6 oz red potatoes
- 3.5 oz cheese (whatever is in the fridge)
- 0.7 oz breadcrumbs
- 3.4 tbsps milk
- 2 eggs
- 1 pinch pepper
- 0.1 oz fine salt
- 2 tbsps extra virgin olive oil (for the pan)
Tools
- Bowl
- Pot 9.5 in
- Pan 9.5 in
- Chopper
Steps
Peel the onions, slice them thinly and sauté in a pan with 2 tablespoons of oil. Once cooked, let them cool, tilting the pan so the liquid drains off, then discard it. Boil the potatoes with the skin on, peel them, mash them with a potato masher, and place the puree in a bowl. In the food processor, add the bread soaked in milk and well-squeezed, and the mixed cheeses found in the fridge, process for a few minutes, pour into the bowl with the potatoes, and add the eggs.
Add the onions, a little salt, and pepper, and mix. Prepare a non-stick pan greased with a tablespoon of oil, place it on the stove, and once hot, pour in the mixture, moving it so it sets without sticking to the bottom. Cover and cook over low heat for 10 minutes. Turn off the heat and let rest for 10 minutes. Turn the heat back on and once it detaches from the pan, flip the omelette with the help of a lid and finish cooking. If you prefer, you can bake it for a lighter result. The Onion and Potato Omelette is ready to serve.
