The omelette with potatoes and porcini mushrooms is a simple and tasty second course, to prepare when you have little time for a family dinner.
An economical second course, you only need eggs, potatoes, and a handful of dried mushrooms, so you will bring a tasty second course with few ingredients.
The omelette with potatoes and porcini mushrooms is perfect for mushroom lovers, an inviting second course with autumn flavors and aromas that could also be served as an appetizer during a dinner with friends.
An alternative to the usual omelette that you absolutely must try!
- Portions: 2
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1 potato (about 3.5 oz)
- 0.35 oz dried porcini mushrooms
- to taste salt
- to taste extra virgin olive oil
Steps
For preparing the omelette, if you also use dried porcini mushrooms, you need to soak them.
In the meantime, place the potato in a pot with water on the stove to cook.
When it’s cooked, drain the water, let it cool, and then slice it.
In a bowl, beat the eggs.
Incorporate the potato slices and the soaked and squeezed porcini mushrooms into the eggs.
Season the omelette with salt.
Pour a bit of extra virgin olive oil into a small pan and heat it, pour in the mixture.
Let it cook over medium heat for 7/8 minutes, use a plate to help you flip the omelette and cook on the other side.
The omelette with potatoes and porcini mushrooms is a particularly delicious idea that will win over everyone’s taste buds!
