Rustic Tuscan Omelette an easy economical dish that we can enrich and
flavor in countless ways!
Do you like omelettes? Honestly, among all, I adore onion omelette and in no time it brings back the memory of the one my mom Maria used to make… the onions were transparent, creamy, a fragrance that could wake the dead, absolutely delicious!
The omelette with all possible variations is a rustic dish as old as time that we can make in a pan or in the oven but also in the microwave… calculating times and ingredients well, we can have in no time a nutritious and delicious dish!
LITTLE SECRETS FOR MAKING THE PERFECT OMELETTE
1) Add a teaspoon of potato starch with 2 tablespoons of milk for 4 eggs, it will make the omelette fluffier and won’t break!
2) Remember…2 eggs per portion!
3) Don’t beat the eggs for too long… you don’t need to whip them!
4) The PAN must be nice and hot and of the right size (for 4 eggs, diameter 7 inches), make sure so that the eggs set immediately!
5) Don’t overcook the omelette! It should remain soft and tender even with a crust on the bottom!
6) To flip the omelette, if we’re not acrobats flipping it, let’s help ourselves with a lid where we can slide it gently to then turn it back upside down in the pan for the last minutes of cooking!
7) If you want to skip a step, cook the omelette in the oven so it definitely won’t break!
8) For the first minutes, put the lid on the omelette pan and occasionally shake it so it doesn’t stick to the bottom!
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RUSTIC TUSCAN OMELETTE
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz potatoes
- 8 eggs
- 1 tbsp flour
- to taste peanut oil
- to taste salt
- to taste pepper
Tools
- Peeler
- Frying Pans
- Bowls
- Forks
Steps
1) For this homemade potato omelette, start by beating the eggs in a bowl and seasoning 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 then arrange the potato slices when the oil is hot. As much as possible, put them in a single layer and brown them for about 3 minutes over high heat.
4) Turn them over and continue cooking until they are 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 you see the rustic potato omelette Tuscan style set.
7) With the help of the lid, gently flip the omelette and leave it on the heat for a couple more minutes.
8) Just put the omelette on absorbent paper to remove the excess grease and serve it!
Enjoy your meal!
Annalisa
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Annalisa recommends…
1) The rustic Tuscan omelette with potatoes has a basic taste that we can enrich by adding:
– a parsley mince;
– a mixed mince of parsley and basil;
– a couple of tablespoons of grated cheese like Grana and Parmesan;
– 2/3 tablespoons of pancetta or speck cut into thin pieces.
2) The possibly higher omelette cooked in the oven with lots of tiny diced vegetables cut into squares can also be an appetizing appetizer for a savory buffet and an informal dinner with friends.
3) The omelette must be stored in the refrigerator!
