John Myers
Omelette with Creamed Cabbage on Fried Potatoes
The perfect omelette with creamed cabbage on fried potatoes recipe with a picture and simple step-by-step instructions.
- 1 piece Cabbage
- 1 cups Sour cream
- Salt pepper
- 1 Tl Curry powder
- 1 tsp Vegetable broth
- Margarine to stew
- 1 tsp Rice flour
- 1 kg Cooked potato
- Salt pepper
- Margarine or oil for frying
- 6 Eggs
- 6 El Soda
- 3 tsp Rice flour
- Clean and quarter the pointed cabbage and remove the stalk. Then cut into thin strips and sauté in 2 tablespoons margarine or butter.
- In the meantime, mix the sour cream with salt, pepper, curry powder and vegetable stock.
- Add the sour cream to the vegetables and simmer everything covered for about 20 minutes over low heat.
- Thicken the vegetables with the rice flour. To do this, move the vegetables aside in the pot so that you can stir the rice flour into the liquid. (It does not form lumps !!!) Then bring to the boil briefly and the vegetables are ready.
- Let the boiled potatoes cool down well. Heat the fat in the pan and add the potatoes, diced. Season with salt and pepper.
- My tip: Fried potatoes need patience. They should be moved little in the pan over medium heat. It can easily take 20 minutes.
- For the omelette, whisk the eggs with salt, mineral water and rice flour.
- Heat the margarine to fry then reduce the temperature. Pour in the egg mixture from level 9 to 7 and let it set. After about 3 minutes, turn the omelette.
- Let the omelette slide onto the plate. Place the pointed cabbage on half of the omelette. Now close the omelette. Put the fried potatoes on the other side and lunch is ready :-))
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