Feta and potato omelette
Linnea Vihonen
Chef and creative innovator.
30 min.
4Ingredients
- 1 bag Rooty Wok potatoes
- 1 tbsp rapeseed oil
- 1 tsp fine sea salt
- 6 organic eggs
- 6 tbsp whipping cream or cooking cream
- generous sprinkling of black pepper
- ½ tsp paprika powder
plus:
- 100 g feta
- 1 tomato, sliced
- ½ green bell pepper
- 1 spring onion, finely chopped
- zest of ½ lemon
- fresh basil
Recipe
Fry the potatoes in hot rapeseed oil for five minutes and season with salt. In a bowl, mix together the eggs, cream, and seasonings. Pour into the pan and stir in. Reduce the temperature to a low heat and let the omelette cook halfway under a lid.
Crumble the feta and sprinkle it over the half-cooked potato omelette. Sprinkle the rest of the vegetables on top and let cook for around another ten minutes.
Garnish with fresh basil and spring onion, finely grated lemon peel, a dash of olive oil, and black pepper.
Rooty
Wok potatoes
Rooty Wok potatoes is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Wok potatoes can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Wok potatoes.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Wok potatoes – Juurevaa alkuvoimaa
See also
Grated tofu and Wok potatoes
Potato salmon bake
Wok potatoes soup
