Potatoes with omelette
6 servings
60 minutes
Potato with omelet is a cozy and hearty dish of Spanish cuisine, reminiscent of the famous tortilla but with a baked texture. Its roots trace back to the traditions of simple farmer breakfasts where the combination of potatoes and eggs provided energy for the whole day. The dish has a tender consistency, juiciness, and pleasant creaminess due to the addition of milk and Gruyère cheese. A light golden crust and the aroma of baked potatoes make it ideal for family lunches or cozy home dinners. This versatile dish can be served as a standalone dinner or as a side to a fresh salad, adding a touch of Mediterranean flavor. Its simplicity in preparation and rich taste make it a favorite choice for those who appreciate comforting home-cooked meals.
1
Heat oil in a deep pan to 150 degrees and fry salted potato slices in batches until they start to turn golden. Remove them with a slotted spoon and place on paper towels. Then transfer the potatoes to a fireproof dish. Turn the oven to 180 degrees.
- Sunflower oil: 350 ml
- Potato: 1.2 kg
- Salt: to taste
2
Beat the eggs with a pinch of salt. Mix in 80 grams of grated cheese, then slowly pour in the milk while continuing to beat. Pour the mixture over the potatoes and gently mix with a fork. Sprinkle with the remaining cheese.
- Chicken egg: 3 pieces
- Salt: to taste
- Gruyere cheese: 100 g
- Milk: 750 ml
- Gruyere cheese: 100 g
3
Bake for 20 minutes, stirring occasionally with a fork. Then turn on the grill for about 10 minutes. Serve immediately.
