AuthorNatalie PryhodaThis omlet is easy to make and it tastes amazing both hot and cold which makes it perfect packed luch as well as a last minute dinner with friends.
[cooked-sharing]
Melt 1 tablespoon of butter in a small saucepan over a low heat.
Add diced potato and onion, season with salt and pepper and cook untill soft or golden in colour.
In a bowl beat the eaggs with milk, add some salt and chopped parsley.
Transfer cooked potato and onion mixture intpo to the bowl and mix.
Pour half of the mixture into a deep pan, place the cambert in the middle and pour the remaining mixture.
Cover the pan and cook on low heat for 10 min.
Transfer the omlette on the plate first, not to break it, and then cook for another 10 min on the other side.
Garnish with some rocket and cherry tomatoes salead.
Enjoy!
Ingredients
Directions
Melt 1 tablespoon of butter in a small saucepan over a low heat.
Add diced potato and onion, season with salt and pepper and cook untill soft or golden in colour.
In a bowl beat the eaggs with milk, add some salt and chopped parsley.
Transfer cooked potato and onion mixture intpo to the bowl and mix.
Pour half of the mixture into a deep pan, place the cambert in the middle and pour the remaining mixture.
Cover the pan and cook on low heat for 10 min.
Transfer the omlette on the plate first, not to break it, and then cook for another 10 min on the other side.
Garnish with some rocket and cherry tomatoes salead.
Enjoy!
