Mushroom and potato omelette

Serving : 4
 

Ingredients

• 540 g potatoes, boiled, peeled and sliced into rounds 

• 200 g onions, sliced 

• 240 g Ceps or any other firm mushrooms 

• 120 g smoked ham, julienned 

• 70 ml oil

• 69 g butter 

• 8 eggs

• 70 ml cream 

• 40 g parsley, chopped 

• salt and freshly ground black pepper, to taste 

    Directions

• Divide the ingredients depending into four portions.

• Heat a frying pan and add some oil. When the oil is hot, but not smoking, place the required amount of sliced potatoes in the pan and fry until all the slice are nicely golden. 

• Add butter, Ceps and the onions, saute for a few more minutes, until the onions are glassy, then add the juliennes of smoked ham.

• Season the eggs with salt, freshly ground pepper, and parsley. Add the cream and beat the eggs with an egg whisk. Pour the required egg mixture over the sautéed Once the eggs stiffen up, tilt the pan and push the omelette on to the border of the pan in order to fold and shape the omelette. Serve immediately. 

  Nutritional Information
  (Per Serving)

• Calories: 785 Kcal

• Proteins: 34.8 g

• Fat: 54.6 g 

• Minerals: 3.6 g

• Fibre: 1.1 g 

• Carbohydrates: 38.4 g