Crispy Potato Omelet with Arugula and Tomato

Ingredients

• 1 large potato (very thinly sliced (preferably with a mandoline))
• 1 tbsp extra virgin olive oil (for greasing the pan)
• 2 eggs (beaten)
• 1 cup shredded cheese (to taste (optional))
• 2 tomatoes (sliced)
• 2 cup arugula (fresh)

Steps

1. 1

   Slice the potato into very thin rounds using a mandoline or a sharp knife.

2. 2

   Grease a pan with a little extra virgin olive oil and heat it over medium heat.

3. 3

   Add the potato slices to the hot pan, overlapping them with each other to form an even base.

4. 4

   Cover the pan and cook the potatoes over medium heat for 5 to 6 minutes.

5. 5

   Beat the two eggs and pour them over the potato base, spreading them well across the entire surface of the pan.

6. 6

   Sprinkle the shredded cheese over the egg.

7. 7

   Cover the pan again and cook over medium heat for another 4 to 5 minutes until the egg is set and the cheese is melted.

8. 8

   Lift the base slightly to check that the potatoes are golden brown and crispy.

9. 9

   Fill half of the omelet with the tomato slices and the fresh arugula.

10. 10

    Fold the omelet in half to close the filling and serve immediately.

Notes

The cheese is completely optional; you can omit it if you prefer a dairy-free version. You can vary the filling according to your preferences by adding other vegetables or proteins.

Nutrition per serving

• dinner
• healthy
• easy
• potato
• omelet
• vegetarian
• gluten-free
• quick