Potatoes omelette

published on 12 April, 2018 at 10:28

Ingredients:

1 kg (2 pounds) potatoes, peeled;
3 tbsp flour;
1 tbsp dried thyme;
1 tsp chili flakes;
1 garlic clove, minced;
2 tbsp parmesan cheese, grated;
1 tsp salt;
1/3 cup olive oil;
fresh basil for serving

Instructions

Slice peeled potatoes as thin as possible using sharp knife or a mandoline.
Mix sliced potatoes with salt, cover with small plate and set aside for 30 minutes.
Drain excess liquid and add leftover spices. Mix well, sprinkle with flour and combine everything one more time, making sure that every slice is covered with flour and spice mixture.
Heat olive oil in a pan over medium heat. Spread sliced potatoes into an even layer. Press slightly and fry over high heat for 1 minute. Lower the heat and continue cooking for 12 minutes.
Cover the pan with a plate and drain excess oil carefully.
Flip the frittata on a plate. Add drained oil into the pan and transfer frittata into it fried side up.
Cook for 10 more minutes and carefully remove on a serving dish. Serve with fresh basil.

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