Potato and cheese omelet

Ingredients for 1 servings:

• 150 g potatoes, mainly waxy
• 1 large egg(s)
• n. B. Salt
• 60 g blue cheese, e.g. E.g. Bavaria Blu
• 1 tbsp parsley, chopped
• 20 ml olive oil
• 200 g tomatoes
• 30 g sprouts of your choice, possibly home-grown
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel and finely grate the potatoes. Cut the cheese into small cubes. Squeeze the water out of the potatoes, mix with half of the cheese cubes, parsley, and the egg, and season with salt. Heat 10 ml of olive oil in a 24 cm non-stick pan, add the mixture, smooth it out, and fry with the lid on over medium heat for about 10 minutes on each side. Meanwhile, quarter the tomatoes, remove the seeds, and cut them into small cubes. Heat 10 ml of olive oil in another small pan, briefly sauté the diced tomatoes, add the sprouts (I used a sprout mix) and sauté for about 2 minutes. Season with salt and pepper, and finally fold in the remaining cheese. Transfer the potato omelet to a plate and serve with the tomato mixture.