Omelette with potatoes and baccal à
Instructions
Peel the potatoes, cut into thin slices and FRY in a pan with a tablespoon of olive oil until it will be well browned; drain with a slotted spoon and add salt.
Cut up the flesh of cod.
In a bowl beat the eggs with the cream and grated cheese; season with salt and pepper.
In a pan heat to moderate heat a few tablespoons of olive oil.
Place the bottom layer of potatoes, above ask yourself the cod and ultimate with a final layer of potatoes.
Cover with beaten eggs and cook the omelet on both sides until golden will.
When cooked, serve immediately.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 150 g desalted baccalà
- 4 potatoes
- 100 g grated parmigiano reggiano
- 3 tablespoons fresh cream
- 2 eggs
- olive oil
- salt
- white pepper