If you’re looking for a practical and tasty recipe, the omelet with potatoes and scamorza is the right answer.
This versatile dish, rich in flavor, is a perfect lunch or dinner saver, always satisfying the whole family. Imagine a fluffy and golden omelet, filled with crispy potatoes and gooey scamorza: just thinking about it makes your mouth water.
But the potato and scamorza omelet is not only delicious, it’s also incredibly easy to prepare. With few ingredients and steps, you can serve a hearty dish.
So, whether you’re looking for a quick and easy meal to prepare for the family or a tasty option for a brunch with friends, this omelet is the right wildcard to play.
You can cook it either fried or baked, if you prefer a lighter version, just like the Baked salami omelet, an equally appetizing recipe for your quick lunches or dinners.
I also suggest these other easy and delicious omelets:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Frying
- Cuisine: Italian
- Energy 675.00 (Kcal)
- Carbohydrates 35.24 (g) of which sugars 1.85 (g)
- Proteins 15.33 (g)
- Fat 53.66 (g) of which saturated 8.05 (g)of which unsaturated 39.04 (g)
- Fibers 4.23 (g)
- Sodium 701.19 (mg)
Indicative values for a portion of 90 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 for Omelet with Potatoes and Scamorza
- 4 potatoes (large)
- 3.5 oz scamorza
- 5 eggs
- 1 tbsp chopped parsley
- 4 pinches salt
- to taste vegetable oil
Preparation of Omelet with Potatoes and Scamorza
Peel the potatoes, rinse them under cold water, and dry them well. Then, dice them.
In a pan, heat the oil well and add the potatoes. Fry until they are golden brown and drain on paper towels.
Season with 2 pinches of salt.
Slice the scamorza into pieces.
In a bowl, crack the eggs, add 2 pinches of salt, and beat lightly with a fork.
First, gently mix in the potatoes. Then add the scamorza and parsley, always mixing carefully.
Heat a little oil in a non-stick pan and pour in the egg, potato, and scamorza mixture.
Fry the omelet first on one side and then on the other, using a lid to help flip it.
When it is golden brown, transfer the omelet to a serving plate and serve.
Suggestions
You can replace the scamorza with the smoked version for a more intense flavor.
You can also enrich the omelet with diced cooked ham (2.8 oz)
Related Recipes
Baked mushroom and sausage omelet
Asparagus and cooked ham omelet
Omelette with cooked ham and cheese
FAQ (Frequently Asked Questions)
Can I bake the omelet with potatoes and scamorza?
Absolutely yes. In this case, follow the recipe but pour the mixture into a baking dish (either rectangular or round) lined with parchment paper. Bake in a ventilated oven at 392°F for 20 minutes.
