Refreshing and Hearty Potato Omelette Salad
A Special Potato Omelette with Salad: Using Root Vegetables
Perfect for a delightful brunch! This potato omelette is wonderfully refreshing thanks to the fresh salad, and satisfying enough to be a full meal. It’s a dish that brings a bright, flavorful experience to your table.
Main Ingredients- 3 small potatoes
- 2 eggs
- 10 salad greens leaves
- A little bit of persimmon (1/4, or your favorite fruit)
Seasoning & Dressing- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1 pinch salt (for potato mixture)
- 1 pinch black pepper (for potato mixture)
- A little grated Parmesan cheese
- A little dried parsley (for garnish)
- 1 pinch salt (for dressing)
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1 pinch salt (for potato mixture)
- 1 pinch black pepper (for potato mixture)
- A little grated Parmesan cheese
- A little dried parsley (for garnish)
- 1 pinch salt (for dressing)
Cooking Instructions
Step 1
Begin by peeling the potatoes. Wash them thoroughly to remove any dirt or impurities before preparing them.
Step 2
Wash the salad greens under cold running water and gently pat them dry. Ensuring the greens are dry will help keep the salad from becoming watery.
Step 3
Finely julienne the peeled potatoes. Cutting them into uniform, thin strips will ensure the omelette cooks evenly.
Step 4
In a bowl with the julienned potatoes, crack in 2 eggs. Add a pinch of salt and a pinch of black pepper to season the mixture.
Step 5
Whisk everything together gently with a fork or whisk until well combined. Make sure the potato strips are evenly coated with the egg mixture.
Step 6
Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Pour the potato and egg mixture into the pan, spreading it thinly to form an even layer. Cook until the potatoes are tender and golden brown, about 5-7 minutes. This allows the potatoes to cook through thoroughly.
Step 7
While the omelette is cooking, let’s prepare a delicious salad dressing. In a separate bowl, combine 2 tablespoons of olive oil, 1 tablespoon of honey, 1 tablespoon of lemon juice, and a pinch of salt. Whisk until emulsified to create a sweet and tangy dressing.
Step 8
Add the washed salad greens and thinly sliced persimmon (or your chosen fruit) to the dressing. Gently toss to coat the greens evenly. Be careful not to overmix, so the vegetables retain their fresh crispness.
Step 9
Once the potato omelette is golden and cooked through, carefully place the prepared salad mixture on top. The vibrant salad adds a beautiful contrast to the savory omelette.
Step 10
Sprinkle some grated Parmesan cheese over the salad for an extra layer of flavor. For a touch of color and aroma, you can also add a sprinkle of dried parsley.
Step 11
Gently fold the omelette in half, enclosing the salad. A final dusting of Parmesan cheese and parsley on top completes this beautiful and satisfying Potato Omelette Salad. Enjoy your delicious meal!
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