Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 Rooster potatoes
  • 1 small courgette
  • 1 onion
  • 8 eggs
  • 1 tbsp olive oil
  • 40 g butter
  • 1 large sprig of rosemary
  • 1 clove garlic
  • 50 g bacon pieces
  • salt and pepper
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Cooking time: 30 MIN

Looking for a quick, filling bite to eat? This potato omelette is exactly what you are looking for. Add your favourite vegetables to get in your 5-a-day, or why not try it with some chorizo or bacon pieces?

  1. Wash and then plunge the potatoes into a pan of cold, salted water. Bring to the boil and cook for 20 to 25 minutes.
  2. Peel them and slice them very thinly.
  3. Thinly slice the courgettes slices.
  4. Cut the onion into rings and finely chop the garlic.
  5. Beat the eggs with salt and pepper.
  6. Fry the courgette slices in olive oil, turn them over then add the onion and bacon pieces along with the garlic and finely chopped rosemary.
  7. Finally, add the potatoes to the preparation.
  8. Add the butter and pour the scrambled eggs over the vegetables.
  9. Cook the omelette on both sides.

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