Omelette with herbs
Instructions
Peel the potatoes, wash them, dry them and thickly.
Peel the shallots and cut into segments.
Heat two tablespoons of oil in a large frying pan and fry the potatoes and shallots with the Sage leaves.
Clean the artichokes by removing all hard leaves, spuntateli, cut them in half and remove the hay.
Reduce it to segments and transfer it directly into the pan with the potatoes.
Delete the Sage leaves, add the thyme leaves, salt and continue cooking until the artichokes are al dente.
Beat the eggs with salt and pepper, pour the mixture over vegetables and let congeal often shaking the Pan so that the omelette will not stick.
Turn and gilds it until it is well browned.
Serve hot or lukewarm.
Ingredients and dosing for 6 persons
- 6 tender artichokes
- 4 eggs
- 2 potatoes
- 2 shallots
- 3 sprigs of thyme
- 2 leaves sage
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper