Pan Dish: Potato-green Asparagus Omelette

5 from 4 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 49 kcal


Potato green asparagus ...

  • 230 g Waxy potatoes with their skin on
  • 150 g Asparagus green
  • 1 Boiled egg
  • 1 tbsp Spice oil: tomato-rosemary oil


  • 5 Free range eggs
  • 2 tbsp Milk
  • Colorful pepper
  • Sea salt from the mill
  • Herbs de Provence



  • Wash the potato, peel it and cut it into thin slices ... Wash the asparagus, peel it in less than a third and divide it into pieces approx. 3 cm long ... Peel the boiled egg and cut into large pieces ... Eggs with milk, pepper, Whisk the salt and herbs together


  • Bring the water with salt to a boil ... cook the potato slices and pieces of asparagus for about 7-10 minutes ... drain and shake to dry


  • Heat the oil in a pan ... sear the potato, asparagus and egg pieces for about 3-5 minutes ... pour the whisked egg-milk mixture over it and let it set for about 15 minutes with the lid closed


  • Place the potato-green asparagus omelette on a large platter and divide into five pieces


Serving: 100gCalories: 49kcalCarbohydrates: 9.3gProtein: 2.1gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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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