December 15, 2019


Butter - 2 tbsp
Vegetable oil - 1 tsp
Potatoes - 2 (peeled and sliced)
Onion - 2 tbsp (chopped)
Fresh parsley - 1 tbsp
Eggs - 5
Pinch of nutmeg
Salt and pepper


  • Heat 1 tbsp butter and oil in small frying pan; add potatoes and season well.
  • Cook 2-3 minutes on each side over medium heat. Stir once during cooking process.
  • Sprinkle nutmeg over potatoes and mix; Cover and cook 8-10 minutes in low flame.
  • Add onion and parsley. Cook, uncovered for 3-4 minutes.
  • Meanwhile, break eggs into bowl and beat with fork; season well.
  • Heat remaining butter in nonstick pan; pour egg mixture and cook one minute over high heat.
  • Stir eggs rapidly and add potatoes.
  • Roll omelet and continue cooking for one minute.
  • Serve with cooked broccoli and decorate with cooked potatoes.

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