Schnelles Bauern-Omelett Rezept italienischer Art von Steffen Henssler

Dice 200 grams of cooked potatoes.

In a pan, roast the diced potatoes until crispy.

Add chopped spring onions to the pan and mix with the potatoes.

Push the potato and onion mixture to one side of the pan.

Crack 2 eggs into the pan and let them cook until they start to set.

Gently loosen the edges of the eggs and slide them around a bit.

Add fresh cherry tomatoes and mozzarella on top of the eggs.

Fold the omelette in half over the filling.

Equipment Needed

Spice Level: