John Myers
Ingredients for 3 servings:
- 400 g potatoes, waxy, cooked
- 200 g sausage, e.g. Leberkäse, cut into thin strips
- 100 g shallot(s), cut into thin slices
- 7 m.-sized eggs
- ½ bunch flat-leaf parsley, finely chopped, alternatively dill
- 70 g Parmesan, finely grated
- 70 ml whipped cream
- 1 tbsp, crushed paprika powder, sweet
- n. B. Salt and pepper, white, finely ground
- some fat for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
an ideal recipe from the leftover kitchen
Lightly fry the sausage strips and shallot slices in a small pan. Arrange the thinly sliced potatoes in a cascade-like layer in a lightly greased 24 cm pan. Spread the sausage and shallot mixture evenly over this layer. Place all the ingredients for the egg mixture in a mixing bowl, mix lightly with a whisk, season with salt and pepper, and pour into the pan. Place the filled pan on the middle shelf of an oven preheated to 180°C (top/bottom heat) and close the oven. Cook the omelet at this temperature for about 20 minutes, until the eggs are evenly set and the surface is lightly browned. To serve, turn the omelet out onto a platter or cut into portions directly in the pan.
Facebook Comments