A unique dish today, a rolled omelette with potatoes but also with speck, chives, and Parmesan, a rich and very tasty dish perfect even if made in advance! A dish full of flavor for the whole family and a full taste with potatoes and well seasoned, which I also enriched with some mayonnaise…
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ROLLED OMELETTE WITH POTATOES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for ROLLED OMELETTE WITH POTATOES
- 6 Eggs
- 12 slices speck
- 1.4 oz Grana padano (grated)
- 1 tablespoon Flour
- 2 tablespoons Milk
- to taste Extra virgin olive oil
- to taste chives
- to taste salt and pepper
Tools for ROLLED OMELETTE WITH POTATOES
- Pan
Preparation
Peel and slice the potatoes and sauté them in a pan with extra virgin olive oil and with 4 slices of speck roughly chopped.
In a bowl, beat the eggs with the flour and milk.
Season with salt and pepper. Pour everything into a large pan lightly oiled and cook the omelette which should be not too thick.
Once cooked and off the heat, cover the omelette with the remaining slices of speck and the potatoes.
Sprinkle everything with the grated parmesan and some chive stems cut.
Roll the omelette and put it back in the pan for a few minutes, browning it on all sides.
Serve it sliced while still warm or store it in the refrigerator wrapped in aluminum foil for the next lunch or dinner! Enjoy your meal with the rolled omelette with potatoes!
Annalisa
Advice and notes
There are various types of potatoes such as…
white-fleshed rich in starch and floury. They are suitable for mashed potatoes, gnocchi, casseroles, and all soft preparations, crucially mashed with a fork or potato masher without using the mixer which would make everything very sticky;
yellow-fleshed compact and less floury, they withstand cooking better and can be boiled, fried, baked, or stewed;
red potatoes smaller in size, only have a red skin while the internal flesh is light and firm, remaining solid and compact even after long cooking, and are excellent boiled, stewed, and baked.
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