Pepper and potato omelette with Parmesan egg glaze

Ingredients for 2 servings:

• 80 g red peppers, finely diced
• 30 g onion(s), finely diced
• 270 g jacket potatoes, finely diced
• 35 g Parmesan, freshly grated
• 2 tbsp olive oil
• 2 eggs, size L
• 2 tbsp cream or milk
• 2 tbsp parsley, finely chopped
• salt and pepper
• e.g. sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Heat the oil in a frying pan and lightly fry half of the onion and pointed peppers. Add half of the potatoes and fry for 3-4 minutes. For the topping, whisk the eggs with the cream or milk. Stir in the Parmesan cheese and parsley and season with salt and pepper. Spread half of the well-mixed mixture over the vegetables in the frying pan and let it set over low heat for about 2-3 minutes. Turn the omelet over a plate and fry on the other side for about 2 minutes until cooked through. Prepare the second omelet in the same way. Serve garnished with sour cream and parsley.