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Potato omelette from the pan

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Ingredients for 1 servings:

  • 2 m.-sized potatoes
  • 3 eggs
  • 10 cherry tomatoes
  • some sheep’s cheese

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the potatoes, slice them thinly, and boil them briefly in salted water. Whisk the eggs, halve or quarter the cherry tomatoes, and crumble a piece of feta cheese. Heat oil in a pan, fry the potato slices briefly, add the tomatoes and eggs. Once the egg is set, sprinkle the feta cheese over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato omelette from the pan

Antipasti – Shashlik