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Ingredients
- 2medium potatoes, peeled and diced
- 1small onion, chopped
- 3tablespoons olive oil
- 5eggs
- Coarse salt and freshly ground pepper to taste
- 1cup sorrel leaves, washed and cut into julienne
- 1teaspoon fresh thyme leaves
- 2ounces prosciutto, cut into julienne
- 1tablespoon fresh basil or tarragon leaves
Nutritional analysis per serving (3 servings)
388 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 18 grams protein; 674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
- Step 2
Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
- Step 3
Preheat broiler. Heat the remaining oil in a skillet or a large omelet pan. Add the potato-onion mixture to the eggs and mix thoroughly.
- Step 4
Cook the omelet over moderate heat until the bottom is set. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath. Sprinkle with basil or tarragon and serve.
Private Notes
Comments
Maybe my onion was too finely chopped, but my potatoes needed much more time in the pan than the onions did. If I were going to make this again (I probably won’t...), I would add the potatoes first and then the onions once the potatoes are almost done. Didn't have prosciutto (I don't eat pork), so I subbed olives. Subbed parsley for the fresh herbs at the end. On their own, each of these ingredients are unremarkable, but they're not bad all together here. Nothing special, but I could think of worse things to eat.
Doubled the sorrel because I had lots. Really nice lunch.
This was very nice. I cooked everything in 1 large caste iron pan in 3 stages, starting with the potatoes and onions, then adding the shredded prosciutto (used 4 ounces) and then adding the beaten eggs. I used watercress (never seem to find sorrel locally) I served this with an avocado salad with a lemon olive oil anchovy dressing.