Buy all ingredients right below the recipe
Ingredients
- 400 g waxy potatoes
- 4 eggs (size M/L)
- 25 g fresh wild garlic
- 10 g fresh flat-leaf parsley
- 150 g red onion
- 15 ml sunflower oil
- 1 pinch salt
- 1 pinch ground black pepper
- 20 g Grana Padano
Side Dish
- 100 g salad mix bag
- 1 tbsp lemon juice bottle
Preparation
- 1Wash the potatoes and boil them in their skins over medium heat until soft. Peel the cooked potatoes, cut them into thick slices, and lightly salt them.
- 2Finely dice the onion, cut the wild garlic into coarse pieces. Pluck the parsley leaves and finely chop them. Crack the eggs into a bowl, salt them, season with freshly ground pepper, and whisk.
- 3Heat the oil in a medium-sized pan and sauté the onion until translucent. Add the potatoes and fry briefly, turning occasionally. Add the wild garlic and parsley. As soon as the herbs wilt, pour the eggs over them and cover the pan with a lid. Fry for a few minutes until the eggs are set on the surface. If desired, flip the omelette using a plate and briefly brown it on the other side. Sprinkle the finished tortilla with grated cheese.
- 4Serve with the salad, which you have previously drizzled with a little lemon juice.
Tip
For an extra crispy touch, you can fry the potato slices a little longer before adding the eggs.
Knuspr-Küche
Ein kulinarischer Tipp: Verwenden Sie vorwiegend festkochende Kartoffeln, damit diese beim Anbraten ihre Form behalten, aber innen schön cremig bleiben. Frischer Bärlauch verleiht dem Gericht eine feine Knoblauchnote, ohne zu beschweren.