Large potato omelette

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling salted water for about 15 minutes. Then rinse with cold water, peel and allow to cool. In the meantime, peel garlic and press it through a garlic press or dice it very finely. Mix with crème fraîche. Leave to stand covered. Peel and chop the onions.

2. 2

   Cut the cucumbers into slices. Whisk eggs and milk. Season with salt, pepper and paprika. Cut potatoes into slices. Heat oil in a large pan. Brown the onions briefly in it. Add the potatoes and fry for about 5 minutes, turning them until golden brown. Salt to taste. Fold in cucumber slices. Pour egg milk over them and let them simmer at medium heat for about 5 minutes. Fold the omelette onto a plate.

3. 3

   Brown the onions briefly in it. Add the potatoes and fry for about 5 minutes, turning them until golden brown. Salt to taste. Fold in cucumber slices. Pour egg milk over them and let them simmer at medium heat for about 5 minutes. Fold the omelette onto a plate. Add the smoked pork loin and garlic quark. Wash the parsley, pluck off the leaves and sprinkle over the omelette

4. 4

   Plate: Irmi Allnoch