Peasant omelette with zucchini

Name: Peasant omelette with zucchini
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 1 Onion; 1 Courgette; 1 can(s) (212 ml each) Corn; 1 jar (à 235 g) roasted peppers (in vinegar); 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 Eggs (Gr. M); 4 Stem/s Parsley; 200 g Feta

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

You should try it: With braised vegetables it is a pleasure even without bacon

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
1 Onion
1 Courgette
1 can(s) (212 ml each) Corn
1 jar (à 235 g) roasted peppers (in vinegar)
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 Eggs (Gr. M)
4 Stem/s Parsley
200 g Feta

Directions

1
Wash potatoes thoroughly and boil in water for about 20 minutes. Peel and finely chop the onion. Wash and clean the zucchini and cut into thin slices. Drain the corn. Drain paprika and cut into strips. Drain potatoes, quench, peel and slice.
2
Heat 1 tablespoon of clarified butter in two pans. Fry each approx. 1⁄4 potato slices for approx. 5 minutes. Season with salt and pepper. Add approx. 1⁄4 each onion and zucchini and continue frying for approx. 3 minutes. Finally add approx. 1⁄4 paprika and 1⁄4 corn, heat briefly.
3
Whisk eggs, salt and pepper. In each case approx. 1⁄4 Pour eggs into the pans. Shortly before the mixture sticks through and through, fold over the eggs with a spatula towards the middle and continue baking. Keep the omelettes warm. Bake 2 more omelettes with the remaining ingredients in the same way.
4
Wash and roughly chop the parsley. Crumble feta coarsely and mix with parsley. Sprinkle on omelettes.