November 13, 2013

Leek and Potato Omelette

Eggs - 4
Medium leeks - 2
Potato - 1
Parsley - 3 tbsp (chopped)
Cottage cheese - 75 gm
Walnuts - 25 gm(chopped)
Red Leicester cheese - 25 gm (grated)
Olive  oil - 2 tbsp
Salt and pepper to taste


  • Peel and cut potato into small cubes.
  • Trim the leeks of rootlets and remove any tough outer leaves. Thinly slice the leeks.
  • Heat the olive oil in a nonstick frying pan over a medium heat and saute the potato cubes until lightly browned and almost tender. Remove from the pan and keep aside.
  • Add the leeks to the pan and cook for 5-7 minutes or until tender. Add potatoes again to the pan.
  • Beat the eggs with chopped parsley and salt and pepper.
  • Pour the eagg batter over leek and potato mixture and stir.
  • Cook for 5 minutes by pressing down gently the omelette until it is just firm.
  • Preheat the grill on high mode.
  • Remove the omelette from pan and sprinkle with the top with walnuts, cottage cheese and grated cheese.
  • Cook under the grill until the cheese begin to melt, then remove and sprinkle parsley.
  • Serve immediately.

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