Omelet with Asparagus and Potatoes

Breakfasts | World cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Omelet with Asparagus and Potatoes

Ingredients

Salt - to taste
Salad Potatoes - 35.3 oz
Chocolate eggs - 6 pieces
Safflower Oil - to taste
Canned White Asparagus - 70.5 oz

Step by Step guide

Step 1

Clean and trim the asparagus, then cut it into pieces about 2.5 cm long. Bring salted water to a boil, add the asparagus to the pot, and cook for 10–20 minutes until it becomes tender. Drain the water and dry the asparagus.

Step 2

While the asparagus is cooking, peel the potatoes and cut them into cubes. Heat the oil in a deep skillet to 180–374°F, add the potatoes, and fry for 5–8 minutes until they are golden brown. Remove the potatoes from the skillet with a slotted spoon, drain on paper towels, sprinkle with salt, and set aside.

Step 3

Pour out almost all the oil from the skillet, leaving a thin layer at the bottom, reheat it, add the asparagus, and stir. Beat the eggs in a bowl, season with salt, and pour over the asparagus. Cook, stirring with a fork, for a few minutes until the eggs reach a creamy consistency. Remove the skillet from the heat and add the potatoes. Mix well, turn onto a warmed plate, and serve immediately.