Potato and Vegetable Omelette

Name: Potato and Vegetable Omelette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 1 big red pepper; 1/2 bunch Spring onions; 10 Eggs (size M); 150 ml + 3 tablespoons of milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 g smoked streaky bacon in strips; 1/2 bunch Chives; 5 Stem(s) Parsley; 4 Stem(s) Thyme; 250 g Low-fat curd; 1 small onion; 1 Garlic clove; 7-10 Tbsp grated nutmeg

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
1 big red pepper
1/2 bunch Spring onions
10 Eggs (size M)
150 ml + 3 tablespoons of milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 g smoked streaky bacon in strips
1/2 bunch Chives
5 Stem(s) Parsley
4 Stem(s) Thyme
250 g Low-fat curd
1 small onion
1 Garlic clove
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and quarter the potatoes and cut into thin slices. Peppers clean, wash and cut into small cubes. Wash spring onions, dab dry and cut into thin rings. Whisk 5 eggs each with 75 ml milk, season with salt and pepper
2
Heat 1 tablespoon of oil in each of two pans (24 cm Ø) and fry half of the potatoes for about 15 minutes while turning. Add half bacon after about 10 minutes. Divide the bell peppers and spring onions between the pans and fry briefly. Carefully pour the egg mixture over them. Put the lid on the pans. Let the mixture set at low heat for 12-15 minutes
3
Meanwhile wash the herbs, shake dry and chop finely. Stir curd and 3 tbsp. milk until smooth. Peel onion and garlic and grate finely into the quark. Add herbs and season with salt, pepper and nutmeg. Arrange the omelette and add the herb quark