Potato and Vegetable Omelet (Bulgarian Style)
I just love eggs and often eat breakfast for dinner. Came across this recipe on the Internet and decided to post it for the Zaar World Tour. This particular one is so loaded with good things, it's a one dish meal. Or you can serve it with a simple salad and a little garlic or peasant bread. The original recipe calls for 4 tablespoons of oil, but I'm planning to cut that in half.
- Ready In:
- 1 1⁄2 lbs potatoes (about 3 medium sized)
- salt and black pepper
- 1 medium red onion, chopped
- 1 garlic clove, crushed
- 1 medium red pepper, diced
- 2 -4 tablespoons olive oil
- 4 ounces frozen peas
- 2 tablespoons chopped fresh parsley
- 6 large eggs
- 2 ounces low-fat cheddar cheese, grated (mild is best)
- Peel and cut the potatoes in 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
- While potatoes are cooking chop the onions and peppers, crush the garlic.
- Heat half the oil in a large frying pan, add the onions and garlic, cook for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
- Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
- Beat the eggs, add with the cheese and season with pepper to taste. Pour over the mixture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set.
- This omelette works well either hot or served at room temperature.
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What a great omlette. It has beautiful colors, a delicious flavor combination and the eggs are delightfully moist while the potatoes remain browned and crisp. I added some zucchini and undoubtably used more cheese than called for. Normally I cut way back on the oil, but I didn't in this case. It was necessary to keep the potatoes from sticking and drying out. I did cover the pan as soon as I poured the eggs on and recommend you do as well, otherwise it takes too long and the potatoes get too dark. In fact, I used a spatula to cut the omlette and let the still-liquid egg seep down to the bottom after a few minutes.
What a healthy breakfast! My kids liked all the colors. I had to use all the oil to keep my potatoes from sticking, and also covered when I realized it was going to be very crispy on the bottom before the top cooked. I ended up flipping it, but I think if it's covered right away that wouldn't be necessary. This omelet has lots of possibilities. Thanks!