Potato Omelette with Vegetables

Ingredients

• 400 g sweet potatoes
• 1 Shallot
• 2 EL clarified butter
• Salt
• Pepper (freshly ground)
• nutmeg
• 6 Eggs
• 100 ml heavy cream
• 100 g broccoli
• 100 g snap beans
• 100 g carrots
• 100 g kohlrabi
• 1 onion
• 50 g corn (canned)
• 150 g turkey breast fillet
• 3 EL butter
• 50 g Heavy cream
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel potatoes and cook in salted water, drain and cool, then press through a potato masher.

2. 2.

   Peel and chop the shallot. Sauté the shallot in hot clarified butter until translucent. Whisk eggs and cream together, mix in potatoes and shallot, season with salt, pepper, and nutmeg. Divide the mixture into two portions, pour each into a pan, cover and cook over medium heat; when the egg is almost set, slide onto a flat plate and return to the pan, cooking for another 3 minutes. Keep covered in a low oven (70°C) warm.

3. 3.

   Wash and peel vegetables as needed. Separate broccoli into florets, cut snap beans into ~2 cm pieces, slice carrots, and cut kohlrabi into sticks. Blanch vegetables in boiling salted water for 5 minutes, then drain. Dice the onion. Slice turkey into strips and quickly sear in 1 EL hot butter, season with salt and pepper, set aside.

4. 4.

   Sauté onion in remaining butter, add vegetables and cook briefly, season with salt and pepper, add corn and turkey, heat through, stir in cream, adjust seasoning.

5. 5.

   Serve by placing omelettes on a plate, spreading the filling over them, and folding together.