Don’t know what to prepare for lunch or dinner? Why not make a nice omelette? It’s a dish that often solves this question. And above all, it is very frequently a fridge-cleaning preparation. At least that’s what happened when I made this ricotta and potato omelette for the first time. I practically used everything I found in the fridge. And it turned out to be such a good omelette that I decided to replicate it to include it in the blog. In short, I can only recommend you try it.
Other omelette recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta and Potato Omelette
- 5 eggs (medium-sized)
- 7 oz potatoes (weight net of waste)
- 5.3 oz ricotta
- 1.8 oz caciocavallo
- 1.8 oz tomato pulp
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Potato peeler
- 2 Bowls
- 1 Hand whisk
- 1 Grater with large holes
- 1 Pan 24 cm omelette pan
Preparation of Ricotta and Potato Omelette
Peel the potatoes, wash them, dry them by patting with kitchen paper, and cut them first into slices and then into cubes.
In a pan, heat a little oil and brown the potatoes over medium-low heat until they are soft but still crispy. At the end of cooking, season them with a pinch of salt and pepper or with a pinch of potato seasoning. Turn off the heat and set aside.
Place the ricotta in a bowl, add the julienned caciocavallo cheese, and mix.
In another bowl, crack the eggs, season them with a generous pinch of salt and a generous grind of black pepper, and beat them lightly with a small hand whisk just long enough to mix the yolks with the whites.
Then pour this mixture into the ricotta bowl and mix everything again with the hand whisk.
Finally, add the tomato pulp and chopped parsley.
Reheat the pan with the potatoes and pour in the egg and ricotta mixture. Stir quickly to combine the ingredients, put the lid on, and cook over low heat for about ten minutes or until the base is well browned. Finally, flip the omelette and cook it on the other side as well.
Transfer the ricotta and potato omelette to the serving dish and serve it hot or warm. Enjoy! Paola
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