Potato Omelette with Corn

Ingredients

• 1 tbsp Olive Oil
• 600 g small early potatoes (triplets)
• 300 g small broccoli (half a head)
• 400 g corn on the cob (2 ears; or canned alternative)
• Salt
• 3 eggs
• 50 ml Milk (3.5% fat)
• Pepper
• 0.5 tsp dried Mediterranean herbs

Instructions

1. 1.

   Spread a large pan with oil. Wash potatoes thoroughly with skins on, dry them, cut them crosswise in half and place them side by side in the pan with the cut side down. Pour 300 ml cold water over them. Cover loosely with a lid so steam can escape.

2. 2.

   Cook potatoes on high heat for 16–18 minutes until all water has evaporated and the potatoes begin to caramelize.

3. 3.

   Meanwhile, clean, wash, and cut broccoli into florets. Clean, wash, and separate corn kernels from the cob. Boil both together in salted water for 5–8 minutes over medium heat, then drain and shock them with cold water.

4. 4.

   Whisk eggs and milk together and season with salt, pepper, and herbs while the vegetables cook.

5. 5.

   When the potatoes start caramelizing, remove the lid (watch out for hot steam!) and add corn and broccoli to the pan. Reduce heat to medium. Pour the egg mixture into the pan, cover again, and let it set for 7–9 minutes. Serve in portions.