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Hearty Farmer's Omelette with Minced Meat | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Ein herzhafter deutscher Hausmannskost-Klassiker blitzschnell zubereitet: Saftig angebratenes Rinderhackfleisch trifft auf goldgelbe Kartoffelwürfel, aromatische Zwiebeln und feine Kräuter, sanft umhüllt von einer saftigen Eimischung. Mit knackigen Gewürzgurken serviert – deftiger Feierabendgenuss in nur 20 Minuten!
Ingredients
Preparation method
Preparation
Peel the waxy potatoes and cut them into approx. 1 cm cubes (using pre-cooked potatoes saves extra time). Peel the yellow onion and dice finely. Cut the fresh chives into fine rings.
In a bowl, thoroughly whisk the eggs with the whipping cream, 1 pinch of fine table salt, 1 pinch of ground black pepper, and 1 pinch of ground nutmeg using a fork. Stir in half of the chives.
Cooking in the pan
In a large non-stick pan, melt half of the clarified butter (approx. 10 g) over medium to high heat. Add the potato cubes and fry for 6-8 minutes until golden brown and crispy all over. Remove from the pan and set aside briefly.
Chef's tip
Perfect use of leftovers: Do you have boiled jacket potatoes left over from the day before? Simply cut them into slices or cubes - that way the dish is ready on the table in just 15 minutes!
For an extra creamy and hearty touch, you can sprinkle 30 g of grated mountain cheese or Gouda over the omelette shortly before the end of cooking and let it melt under the lid.
30 min
Under an hour
