Breakfast & Brunch
A simple yet hearty breakfast staple. Thinly sliced potatoes are pan-fried until golden and tender, then enveloped in a seasoned egg mixture. Flipped and cooked until set, this dish is an ultimate food for a long weekend brunch.
Ingredients :
- 1 large potato
- 2 eggs
- 1/3 tsp salt
- 1 tbsp vegetable oil
Preparation :
- Wash and peel the potato, then cut it into thin, round slices.
- Heat the vegetable oil in a non-stick frying pan and arrange the potato slices in a single layer.
- Fry the potatoes, flipping occasionally, until both sides are tender and golden brown.
- Meanwhile, crack the eggs into a bowl, add the salt, and whisk thoroughly.
- Pour the beaten egg mixture evenly over the cooked potatoes in the pan.
- As if making an omelet, carefully flip it over once the bottom is set to cook the other side evenly.
- Transfer the potato omelet to a serving platter and serve warm.
