Fried Potato Omelette

Name: Fried Potato Omelette
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Bag (150 g) Fried potatoes; 1 collar (approx. 150 g) Spring onions; 200 g Mushrooms; 150 g cherry tomatoes; 2 TABLESPOONS Oil; 4 Eggs (size M); 2 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Basil; 2 TABLESPOONS Capers; 7-10 Tbsp Basil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Bag (150 g) Fried potatoes
1 collar (approx. 150 g) Spring onions
200 g Mushrooms
150 g cherry tomatoes
2 TABLESPOONS Oil
4 Eggs (size M)
2 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Basil
2 TABLESPOONS Capers
7-10 Tbsp Basil

Directions

1
Boil 1/2 litre of water in a pot. Add fried potatoes and mix. Cook for 8-10 minutes in an open pot. In the meantime clean, wash and chop the spring onions. Clean the mushrooms, wash if necessary and cut into slices. Clean, wash and quarter the tomatoes. Heat oil in a pan and fry the fried potatoes in it for about 10 minutes until golden brown. 4 minutes before the end of the cooking time add spring onions and mushrooms and fry them.
2
In the meantime, mix eggs and milk and season with salt and pepper. Wash basil, dab dry, pluck leaves from the stalk and cut into fine strips. Stir into the eggs. Add tomatoes and capers to the potatoes. Pour egg milk over them and let them rest for about 5 minutes under a closed lid. Or divide the potato mixture and bake two small omelettes in a small pan with half of the egg mixture each, one after the other. Serve garnished with basil as desired