Difficulty
Extimated time
75 minutes
Quantity for
6 serve
Ingredients
- Eggs6
- Potatoes500 g
- Parmigiano reggiano dop zanetti (grated)100 g
- Parsleya spring
- Nutmega sprinkle
- Oil4/5 spoonfuls
- Salt and pepperto taste
Beat the eggs with the Parmigiano Reggiano DOP, the nutmeg, the ground parsley and a bit of salt and pepper. Then add the potatoes and stir everything.
Heat the oil in a pan and cook the mixture for 10-15 minutes on medium heat, with the lid on. When the omelette peels from the bottom, turn it over and cook the other side for 10-15 minutes, this time without the lid and serve.
