Potatoes with Omelet and Peas
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
Potatoes with Omelet and Peas
Ingredients
- Salt - to taste
- Canned Mushroom Soup - 8.8 oz
- Safflower Oil - 15 fl oz
- Chocolate eggs - 6 pieces
- Salad Potatoes - 3 lbs
Step by Step guide
Step 1
Peel the potatoes and cut them into cubes about 1 cm on each side. Then season with salt and mix. Heat the oil in a deep skillet to 356°F – add the potatoes in batches and fry for 3-5 minutes until they are golden brown. Drain on paper towels.
Step 2
Transfer 1-2 tablespoons of oil to another large skillet and heat over low heat. Add the potatoes, pour the beaten eggs mixed with salt over them, and sprinkle with peas.
Step 3
Increase the heat to high and cook, stirring, for 5 minutes until the eggs are cooked. Transfer to a warm serving dish and serve immediately.
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