Italian Potato Omelette with Peas

Ingredients

• 600 g waxy potatoes
• 1 onion
• 100 g peas (frozen)
• 20 g young spinach leaves
• 6 Eggs
• 50 ml heavy cream (30%)
• Salt
• pepper (ground)
• nutmeg
• 2 tbsp olive oil
• 1 tbsp freshly chopped basil

Instructions

1. 1.

   Preheat the oven to 220°C with upper heat or grill.

2. 2.

   Wash the potatoes and cook them in their skins in salted water for about 30 minutes. Let cool, peel, and cut into bite-sized pieces. Peel the onion and slice into rings. Thaw the peas and wash, trim, and roughly chop the spinach leaves. Beat the eggs with the cream and season with salt, pepper, and nutmeg.

3. 3.

   Sauté the onion strips in hot oil, add the potatoes and fry for 2-3 minutes until golden brown. Then add the peas, spinach, and basil, and pour the egg mixture over them. Briefly bake, then finish baking in the hot oven for about 8 minutes.