JULIA’S POTATO OMELETTE
First peel and slice or dice about 500 g potatoes in small pieces. Place in a pot with water, salt and oil and bring to boil, do not over cook the potatoes.
In a bowl, mix 3 eggs with ½ a cup of milk, 3 teaspoons of cake flour, add chopped green- and red pepper, shredded cheese and Aromat to taste.
Drain the potatoes and add to the egg mixture.
Heat oil in a pan add the mixture to the pan, make sure that the potatoes sit well and is covered in eggs, as you would make an omelet.
Once cooked underneath, take a plate, cover the pan and flip the pan, the omelet will come out with the cooked part on top.
Slowly slide the omelet back in the pan, don’t add oil, let it cook again and keep shaking the pan so it doesn’t stick or burn. Once cooked on both sides, slide on a plate and serve as desired.
The potatoes will keep you filled for a couples of hours.
Recipe and photo: Julia Nambili Sure
