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Potato omelet à la Gabi

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Ingredients for 4 servings:

  • 500 g potatoes, mainly waxy, peeled, cut into thin slices
  • 2 medium-sized onions, very finely diced
  • 6 tbsp olive oil
  • 6 m.-sized eggs
  • Salt
  • Pepper, white, from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Heat 5 tablespoons of olive oil in a pan over high heat, reduce heat, add potatoes and onions, season with salt, and fry for about 15 minutes, turning frequently, until lightly browned. Whisk the eggs with salt and pepper, pour over the potatoes, and mix to combine. Fry slowly until the underside is set and the top is still soft. Transfer the omelet to a shallow pan lid or plate, add the remaining oil to the pan, turn the omelet over, add it back in, and fry for another 3-4 minutes. Transfer to a warmed platter and serve in portions like a pizza. Tip: You can also add diced garlic sausage or ham, sliced ​​mushrooms, or peas.

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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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