Potato Omelette
Instructions
First of all, I've peeled and cut the potatoes into slices less than half an inch thick, or if you prefer you can dice them. Now boil them in salted water until cooked but not mushy.
Put the eggs into a large bowl... and beat them with a fork. Now we can add the grated Parmesan cheese... the chopped parsley... salt... pepper... and the freshly grated nutmeg... to taste of course. Blend everything well and finally add the boiled potatoes, now lukewarm.
Pour the oil into a saucepan of about 9-10 inches in dimeter. The oil should be very hot and cover the whole pan. Once it's hot, add the mixture. Now spread it evenly... turn up the heat to medium... and cover with a lid.
15 min. -- medium heat
It's time to flip the melette over: first of all wear an oven glove to avoid getting burnt and shake the saucepan to make sure the melette is loosened from the bottom... as you can see now it's loosened from the pan. Now catch the handle... and turn everything upside down... be very careful with this operation. Let the melette slide into the pan and cook for 5-10 minutes more, without the lid n.
5-10 min. -- medium heat
Our fragrant potato melette is ready to be tasted, but remember that it's very good even when cold. From Sonia and GialloZafferano bye and see you next video recipe.
