Start your day off right with this hearty Italian-style omelette. Roasted potatoes, onions, and garlic are enveloped in fluffy eggs for a savory breakfast or brunch.
Ingredients
- 600g russet potatoes
- 1 yellow onion
- 2 cloves garlic
- 4 large eggs
- 3 tablespoons milk
- 4 tablespoons Gridelli San mauro or Rimini olive oil
- 50g Parmesan cheese
- Olive oil chili pepper sauce
- Sage for garnish
Instructions
- Preheat oven to 170°C.
- Heat 4 tablespoons olive oil in a cast iron pan.
- Thinly slice the potatoes and add to the pan. Sweat the potatoes over medium heat without browning.
- Stir the potatoes, turning them without breaking them up. After about 15 minutes, add the sliced yellow onion. Sweat the onion without browning.
- Add the garlic and mix the potatoes, onion and garlic well. Season with salt and pepper.
- Crack the eggs into a bowl, add 3 tablespoons milk and lightly beat with a fork.
- Pour into the pan and reduce heat slightly.
- Let cook on the stove for about 5 minutes then transfer the pan to the middle of the oven and bake for about 15 minutes.
- Grate Parmesan over the top and drizzle with a few drops of chili oil. Garnish with sage leaves. Serve with a fresh salad and bread.
