POTATO MEATLOAF and omelet, stuffed roll baked in the oven, easy main course, filled with zucchini omelet, ham, mozzarella, idea for lunch or dinner.
Delicious potato meatloaf and zucchini omelet, a very tasty stuffed roll baked in the oven, enriched with ham and mozzarella, a perfect main dish for dinner or a takeaway lunch.
The recipe of potato meatloaf and omelet is very simple, a bit long because we have to boil the potatoes, the zucchinis, and then do two oven cooking sessions, but we can also boil the potatoes the day before and fill the roll later. I used prosciutto and mozzarella, but you can vary the recipe as you prefer.
Follow me in the kitchen today, there’s potato meatloaf and omelet!
Published
January 15, 2015, 10:40
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.1 lbs potatoes
- 5 tbsps all-purpose flour (if needed)
- 1 egg yolk
- 2 tbsps grated parmesan (optional)
- 3 zucchinis
- 3 eggs
- 3 tbsps grated parmesan
- 5.3 oz cooked ham
- 7 oz mozzarella (or provolone)
Steps
Boil the potatoes, once the fork goes in easily, remove from the stove, drain the water, and pour cold water on top, let cool.
Boil the zucchinis, then drain the excess water, mash them with a fork and drain well, alternatively, you can grate them raw and save time.
Mash the potatoes with a potato masher, add the egg yolk, flour, salt to taste, and mix well.
If necessary, add a bit more flour but do not overdo it, otherwise a hard crust will form on the outside, set aside.
Beat the eggs in a bowl, add the zucchinis, cheese if you like, then pour the mixture into a rectangular pan lined with parchment paper (about 9 x 13 inches) or on a baking tray.
Bake at 392°F for about 15-20 minutes, once it browns, turn off the oven.
Spread the potato mixture on the slightly oiled parchment paper, fill with ham and mozzarella, then lay the omelet on top, fill again, and roll up with the help of the parchment paper.
Place it in a loaf tin with parchment paper and bake at 356°F for about 30 minutes.
Bon appétit
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POTATO MEATLOAF and omelet
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FAQ (Questions and Answers) POTATO MEATLOAF and omelet
Can I vary the filling of the potato meatloaf with omelet?
Of course! You can fill it with only zucchinis, without making the oven omelet, or with speck, mortadella.
Can I prepare it in advance?
Certainly! The potato mixture will be perfect for the next day.
Can it be cooked in an air fryer?
Absolutely! If it’s too big for your air fryer, cut it in half and do two cooking sessions if necessary.
