Potatoes — 280 g
Eggs — 5 pcs.
Onion — 140g
Tomato — 1 pc.
Green peas — 1 cup
Olive oil — 3 tbsp. l.
Salt and pepper — to taste


1. Potatoes are cleaned, cut in half and slice very thinly. Sprinkle with salt.
2. Peel the onion, cut in half and finely chop. Sharp knife, chop the tomatoes. Pour 2 tablespoons olive oil in a frying pan. Heat over medium heat.
3. Add potatoes and fry it for 5 minutes, stirring constantly. Add the onion and mix well. Cover the pan with a lid and reduce heat. Periodically stir.
4. Eggs break into a large bowl and beat with a fork so that the mix yolks and whites. Add salt and pepper.
5. When the potatoes and onions are ready, add them to the bowl with the eggs. Add the tomatoes and peas. Add the rest of olive oil in a frying pan and heat over medium heat, about 1 minute.
6. Pour the egg mixture and vegetables in the pan. Reduce heat. Cook over very low heat for 15 minutes.
7. When almost all the liquid evaporates at the surface of the omelet, turn it to the other side and cook for another 5 minutes. Serve hot.


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