Cream omelette: recipe with potato and parsley

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How to make the omelette with cream, a recipe including potato and parsley among the few necessary ingredients, to be cooked in a pan after a quick preparation process.


Ingredients for 4 people

- 4 eggs

- 1 potato


- 1 bunch of parsley

- 250 dl of cream

- 1 teaspoon lemon juice


- 2 tablespoons extra virgin olive oil

- salt and pepper

Preparing the cream omelette

Wash, dry and chop the parsley, then wash the potato and put it in a saucepan full of water to boil bringing it to a boil, calculating about 20 minutes from when it boils again.


In a small bowl, mix the cream with the lemon juice, leaving the mixture to rest for at least 10 minutes.

Take the boiled potato, peel it and mash it using a potato masher.

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Beat the eggs with a pinch of salt and ground pepper in a bowl, add the chopped parsley, the cream and lemon mixture together with the potato mush, mixing carefully, using a fork, to make all the ingredients mix well.

Now take a non-stick pan greased with oil and pour the mixture mixing with a wooden spoon until it thickens.

After 3 minutes, turn the omelette, with the help of a dish slightly smaller in diameter than that of the pan, and finish cooking the other side for a further 3 minutes.

Although the times indicated are, in most cases, the optimal times, it is advisable to check that the omelette does not burn, occasionally raising a flap from each of the two sides for verification.

Potato omelette ( frittata di patate ) Italian recipe (August 2020)


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