Aliciotte and potato omelette

• 8 eggs

• One 90g jar of flat Aliciotte

• 2 potatoes

• 3 sun gold tomatoes

• 50g black olives, pitted

• 2 tbsp capers, desalted

• half orange rind

• 1 chopped onion

• 1 tbsp chopped parsley

• some mint leaves

• 80g Parmesan cheese, grated

• 4 tbsp cream

• extra-virgin olive oil

• salt

• pepper

Wash the potatoes and steam them. When ready, mush with a fork and set aside. Beat the eggs in a bowl and adjust salt and pepper. Add the chopped parsley, the mint leaves broken into pieces, the grated orange rind, the chopped onion and capers, the anchovy fillets, the olives, the Parmesan cheese, the cream and the tomatoes cut in wedges. Gently fold in the potatoes then let the mixture rest for some minutes. Heat up a non-stick pan with a drizzle of oil and cook the omelette.


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