Lasagne with cabbage and brisket
2020-08-13 / test@t
Frittata with potatoes and mozzarella
Did you know that most of the inhabitants of our country cook omelettes in a completely different way than they do in other countries? Our omelet is usually prepared with the addition of milk, whipped well and fried over low heat, keeping the surface even. A classic omelet is prepared differently - no milk, stir the eggs well enough, fry over a fairly high heat, stirring occasionally. The omelet is served by rolling a roll right in the pan. And, unlike us, they eat omelet in Europe not only for breakfast, but also for lunch as a snack, often cold, or for dinner with a side dish.
Ingredients
- 6 eggs
- 250 g potatoes, small cooked in their skins
- 1 sweet green pepper
- 1 small red onion
- 5 sprigs of dill
- 3-4 feathers of green onions
- 60 g of mini mozzarella
- olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
1. Preheat oven and grill to 200 ° C. Cut potatoes into circles, remove seeds and partitions from pepper, cut into cubes. Peel and chop the onion. Chop the dill and green onions thinly. Cut the mozzarella into circles.
Step 2
2. Beat eggs with a fork, add herbs and season with salt and pepper.
Step 3
3. Heat oil in a refractory skillet and fry the potatoes until golden brown. Add onions and peppers and cook for another 5 minutes. Transfer vegetables to a plate.
Step 4
4. Add some more oil to the skillet and pour the eggs. Spread vegetables over the top of the egg mixture and add mozzarella. Place in oven and bake frittata until tender, 10-15 minutes.
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