Potato omelette simply without adding anything, no pepper, no herbs but only eggs and potatoes in their simplicity and goodness. One of the vegetables that is always consumed cooked is undoubtedly potatoes, the most versatile of all vegetables. Consider the strength potatoes can have if they withstand boiling water, frying oil, and imagine the heat when we bake them at 392°F and above. There are many varieties of potatoes, with yellow or white flesh, pink or white skin, the older ones are more floury and more suitable for preparations like mashed potatoes, casseroles or simply gnocchi. Yellow ones, since they are more resistant, are used to make fries or chips, obviously, they can be purchased all year round and are harvested depending on the quality and season. It starts in Sicily in the province of Syracuse in April with new potatoes, in Puglia in May, and in June they are harvested in Campania. In Lazio, as well as in Emilia and Veneto, but also other northern regions, they are harvested from July onwards. In August and September, the harvest moves to the mountains of Trentino, Calabria, and Abruzzo. The nice thing is that during the Christmas holidays, we return to harvesting in Sicily the potatoes sown in August. Fortunately, today’s potato, rich in starch and with only 85 kcal per 100 grams, doesn’t make you gain weight as was once thought, on the contrary, it has a lower caloric intake than other vegetables, contains no cholesterol, and is easily digestible.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 288.33 (Kcal)
- Carbohydrates 28.42 (g) of which sugars 1.33 (g)
- Proteins 11.39 (g)
- Fat 15.13 (g) of which saturated 3.95 (g)of which unsaturated 3.19 (g)
- Fibers 3.41 (g)
- Sodium 680.17 (mg)
Indicative values for a portion of 130 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
- 1.4 lbs potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 4 eggs
Tools
- Frying pan
- Plate
- Wooden spoon
- Kitchen cloth
- Fork
Steps
Exactly as my mom prepared it with small diced potatoes.
I wash and peel the potatoes, dice them and dry them well with a kitchen cloth.
In the pan, I heat the extra virgin olive oil and add the potatoes, letting them cook, turning often with the wooden spoon for 20 minutes on low heat to avoid burning.
In a bowl, I beat the eggs and pour them over the potatoes, which in the meantime have cooked.
I turn the potato omelette with the help of a flat plate, if necessary, I turn it over several times to cook it evenly.
Here is the ready potato omelette.
Sometimes I accompany the potato omelette with Raita sauce made from Greek yogurt.
Tips
I wanted to recommend the Raita sauce to accompany the potato omelette.
https://blog.giallozafferano.it/vaipinacucina/ricetta-salsa-raita-ricetta-semplice/
https://blog.giallozafferano.it/vaipinacucina/ricetta-salsa-raita-ricetta-semplice/
FAQ (Questions and Answers)
Can you add aromas and spices to the potato omelette?
Of course, enriching it with freshly ground black pepper, parsley, or chives will surely make it tastier. Mine is a basic omelette to which you can add any preferred aromas and herbs. My mom used to add rosemary.
