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Hearty Omelet with Potatoes and Gruyère
A thick and generous omelet with crispy potatoes, melted Gruyère, and a runny center. A satisfying meal ready in 20 minutes.
Ingredients
- 4 piece Eggs
- 200 g Potatoes
- 80 g Gruyère
- 0.5 piece Onion
- 30 g Butter
- 5 g Fresh parsley
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Step 1
Cut the potatoes into small cubes and finely chop the onion. Heat 15g of butter in a skillet and brown the potatoes for 8 minutes.
Step 2
Add the onion, cook for 2 minutes. Season with salt and pepper, and set aside on a plate.
Step 3
Beat the eggs with a fork and season lightly with salt and pepper. Pour 15g of butter into the skillet.
Step 4
Pour the beaten eggs into the skillet, cook for 1 minute, then add the potatoes and grated Gruyère to the center.
Step 5
Fold the omelet in half when almost cooked (the center should remain slightly runny), serve with fresh parsley.