Potato and zucchini omelettes: 2 versions to surprise your guests!
published on 28 August, 2021 at 12:05
With a few ingredients you can make a delicious dinner in no-time!
INGREDIENTS
3 medium potatoes
1 zucchini
2 eggs (1 for the omelette & 1 for the fritters)
6 g (1 tsp) salt
60 ml (4 tbsp) vegetable oil (divided, for frying)
2 g (2 tsp) parsley, chopped (divided, optional)
60g (2 oz) mozzarella, shredded
METHOD
- Grate potatoes and zucchini and transfer to the strainer to remove any excess liquids.
- Place strained flesh into a bowl and season with salt.
Add an egg and mix well. - Heat a tablespoon of oil in a frying pan. Place 3-4 tablespoons of potato-zucchini mixture and form a round fritter.
- Cook it for 2-3 minutes or until golden, then flip and make a hole in the middle with a small spoon.
- Add an egg into the hole. Cover with a lid and cook until the desired doneness of the egg yolk.
- Season with salt and sprinkle chopped parsley on top (optional).
- Add one more tablespoon of oil to the frying pan. Form small round fritters from the remaining mixture and cook on both sides until golden.
- When almost cooked, top each fritter with shredded cheese, cover with a lid and cook on low until cheese melts.
- Sprinkle some chopped parsley on top (optional) and serve immediately.
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