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Asian omelette with potatoes

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Ingredients for 4 servings:

  • 6 eggs
  • 3 tbsp soy sauce, light
  • 1 tsp sesame oil
  • salt and pepper
  • 350 g potatoes, waxy, diced
  • 4 spring onions, cut into rings
  • 2 garlic cloves, chopped
  • 1 box of cress

Instructions

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

Whisk the eggs with the soy sauce, oil, salt, and pepper. Heat enough oil in a wok and fry the potato cubes until golden brown on all sides. Remove and drain on kitchen paper. Remove all but a small amount of oil from the wok and briefly sauté the spring onions and garlic cloves. Pour in the egg mixture and stir until set. Add the potatoes and mix everything together. Cut the cress from the garden, wash it, and sprinkle it over the potato omelet to serve.

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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.

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