Potato omelette with antipasti

Name: Potato omelette with antipasti
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 pack of (250 g) frozen antipasti with feta; 2 TABLESPOONS Red wine vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Stem(s) Parsley; 2 (approx. 75 g) medium-sized potatoes; 1 (approx. 150 g) medium zucchini; 4 Eggs (size M); 7-10 Tbsp Basil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 pack of (250 g) frozen antipasti with feta
2 TABLESPOONS Red wine vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Stem(s) Parsley
2 (approx. 75 g) medium-sized potatoes
1 (approx. 150 g) medium zucchini
4 Eggs (size M)
7-10 Tbsp Basil

Directions

1
Defrost the antipasti and mix with vinegar and 2 tablespoons of oil. Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Sprinkle Antipasti with it. Peel, wash and roughly grate the potatoes. Wash, clean and grate the zucchini. Heat 1 tablespoon of oil in a coated pan. Fry half of the potatoes for about 3 minutes. Fry half the zucchini for about 2 minutes. Season with salt and pepper
2
In the meantime whisk the eggs and season with salt. Pour half of the eggs onto the potato and courgette mixture. Allow to set and form into an omelette and keep warm. Prepare the second omelette as described
3
Arrange omelettes with antipasti on 2 plates and garnish with basil