Pea and leek omelet

Ingredients for 4 servings:

• 250 g potato(s), smallest (patties)
• 75 g butter
• 1 tbsp olive oil
• 500 g leek
• 200 g peas, frozen
• 6 eggs
• 150 ml milk
• 3 tbsp chives, in rolls, fresh
• 125 g feta cheese
• 1 clove(s) garlic, finely chopped
• some salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the patties and cook in boiling water for 10 minutes. Meanwhile, cut the leek into 1 cm pieces and then heat the butter and oil in a pan with a heat-resistant handle. Cover the leek and sauté for 8-10 minutes, stirring frequently, until soft. Then stir in the peas. Drain the patties, quarter them, add them to the pan, stir, and fry for 2-3 minutes. Whisk the eggs, milk, chives, and garlic, season with salt and pepper, and pour into the pan. Stir with a spatula to coat all the vegetables. Now preheat the oven to the grill. Crumble the feta cheese over the egg pan. Fry over medium-low heat for 2-3 minutes until the egg begins to set. Place under the grill and cook for 3-4 minutes, until the omelet is completely set and golden brown. Serve in pieces. Serve with green salad and light salad dressing.