How to make the turkey roll stuffed with omelette, recipe with spinach and speck, which requires a preparation without major difficulties, with reasonable cooking times.
Ingredients for 8 portions
- extra virgin olive oil
- 450 gr of spinach
- 450 gr frozen potatoes with rosemary
- 1 whole turkey breast
- 100 gr of speck cut into thin slices
- 2 eggs
- 4 tablespoons of grated Parmesan cheese
- nutmeg
- salt and pepper
How to cook turkey roll stuffed with omelette
Beat the eggs in a bowl with a spoonful of Parmesan cheese, a grated nutmeg, salt and pepper.
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Pour the mixture into a non-stick pan, previously greased with oil, and cook until a thin omelette is obtained.
Clean and boil the spinach, calculating five minutes from the resumption of the boil, then drain, squeeze and let them cool after shredding them.
Cut the turkey breast lengthwise and, after opening it in a book, flatten it using a meat pounder.
Arrange the slices of speck on the large slice, then the omelette and the spinach, then sprinkle with the remaining grated cheese and roll the meat, to be tied later with a classic white kitchen string.
Place the turkey roll obtained in a pan greased with oil and arrange the rosemary potatoes around it, then salt, pepper and drizzle with the oil.
Put in the preheated oven at 180 ° C and cook for about 45 minutes.
Periodically check the cooking, using the care of turning the roast halfway through cooking and wetting it with a drop of water, if you notice excessive drying.
Once cooked, cut the turkey roll into slices and place them in a serving tray.
