Potato Pea Omelette

Ingredients

• 650 g waxy potatoes
• 150 g peas (frozen)
• 3 spring onions
• 1 Garlic clove
• 2 tbsp olive oil
• 6 Eggs
• 6 tbsp milk
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel, wash and slice the potatoes into thin rounds. Thaw the peas. Wash the spring onions, trim them, cut a few green parts into narrow strips and the rest into fine rings. Peel and finely chop the garlic.

2. 2.

   Heat oil in a pan and fry the potato slices, turning occasionally, for about 10 minutes until golden brown. Add the peas, onion rings and garlic and sauté briefly. Beat eggs with milk, season with salt, pepper and nutmeg, then pour over the potato mixture. Gently shake to distribute evenly and cook on medium heat for about 8 minutes until lightly set. Slide the omelette onto a plate, flip it into the pan and cook another 6 minutes. Flip out of the pan, cut into pieces and serve garnished with onion strips.