Tortilla à la persillade

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   1 Pour the milk and 15 cl of water into a saucepan, add salt. Bring to the boil, remove from the heat and add the flaked mash. Mix

2. 2

   2 Cook the peas for 12 minutes in boiling salted water. Drain them. Peel and chop the shallots. Peel and chop the parsley

3. 3

   3 In a bowl, beat the eggs into an omelette. Season with salt and pepper. Add the mashed potatoes, peas and parsley. Fry the shallots in an oiled frying pan and pour the egg mixture over them. Mix and cook for 6/7 mn.

4. 4

   4 Put a plate on the pan, turn it over. Oil the pan again and slide the omelette into it. Cook the second side 3/4 mn. Serve warm or cold.