Potato omelette

Potato omelette

Extimated time

75 minutes

Quantity for

6 serve

  • Eggs6
  • Potatoes500 g
  • Parmigiano reggiano dop zanetti (grated)100 g
  • Parsleya spring
  • Nutmega sprinkle
  • Oil4/5 spoonfuls
  • Salt and pepperto taste

Beat the eggs with the Parmigiano Reggiano DOP, the nutmeg, the ground parsley and a bit of salt and pepper. Then add the potatoes and stir everything.
Heat the oil in a pan and cook the mixture for 10-15 minutes on medium heat, with the lid on. When the omelette peels from the bottom, turn it over and cook the other side for 10-15 minutes, this time without the lid and serve.

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