Potato omelette a la Mama

Ingredients for 4 servings:

• 1 kg potatoes
• 3 cloves garlic
• 1 bunch of parsley
• 150 g Parmesan
• 5 eggs
• ¾ liter vegetable oil for frying
• 1 chili pepper(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic recipe for expandable potato omelets

Peel the potatoes and cut into thin slices. Heat the oil in a large pan. Fry the potatoes for about 4-5 minutes and set aside to cool – they don’t need to be crispy. While the potatoes are cooling, peel and finely chop the garlic. Wash, dry, and finely chop the parsley. Cut the chili pepper into fine rings. Crack the eggs into a large bowl and add all the ingredients except the potatoes. Mix everything well. Now add the cooled potatoes and mix well again. Now you can add spoonfuls of small or large omelettes to the same oil in which you fried the potatoes and fry until golden brown. This is the basic recipe. Variations with other ingredients include ham, anchovy fillet, etc.