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Type: Pasta Omelet Free Cooking Recipe – Pasta


Ingredients / Directions
4 tbsp olive oil
1 small onion chopped
1 fennel bulb
thinly sliced
4 1/2 ouncees potato
1 garlic clove
4 eggs
1 tbsp chopped fresh parsley
Pinch of chili powder
3 1/2 ounces cooked short pasta
2 tbsp stuffed green olives
Salt and pepper
Fresh majoram sprigs
to garnish
Tomato salad
to serve Heat half the oil in a skillet over a low heat and cook the onion
and potato
for 8-10 minutes
until the potato is just tender.
Add the garlic and fry for 1 minute
remove the pan from the heat
transfer the vegetable to a plate and set aside.
Beat the eggs until they are frothy
stir in the parsley and season with salt
and a pinch of chili powder.
Heat 1 tbsp of the remaining oil in a clean skillet
add half of the egg mixture to the pan
then add the cooked vegetables
and half of the olives.
Pour in the remaining egg mixture and cook until the sides begin to set. lift up the edges of the omelet with a spatula to allow the uncooked egg to spread underneath. Cook until the underside of the omelet is a light golden brown color. Slide the omelet out of the pan onto a plate. Wipe the pan with paper towels and heat the remaining oil. Invert the omelet into the pan and cook until the other side is golden brown.
Slide the omelet onto a warmed serving dish and garnish with the remaining olives and the majoram.
Serve cut into wedges
with a tomato salad.

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