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300g potatoes (pre-cooked)
2 bell peppers, various colours
1-2 onions
4 tablespoons sour cream
100g smoked salmon
4 free-range organic eggs
2 sprigs parsley
sea salt and freshly ground pepper
3 tablespoons vegetable oil
You also need: a frying pan 18-20cm
In spring, a light meal tastes delicious and new. A spring omelet for sure, you can also eat it for lunch. This omelet with smoked salmon, fresh vegetables and potatoes is a keeper here! Quick and easily made, we take it into the garden. We take our plateainto the graden. A nice meal in the sun! What more could we want?
How to make the Spring omelet
Pre-cook the potatoes.
Let them cool.
Cut the onion(s) into strips.
Cut the peppers into strips too.
Cut the potatoes into slices.
Heat the oil in a frying pan.
Fry the onion and add the pappers.
Add the potatoes and bake it all for 10 minutes.
Break the eggs into a bowl, add sour cream and salt & pepper.
Beat the eggs until loose and frothy, until all is well blended.
Cut the salmon in strips and the parsley finely
Add the potato mixture to the egg-mixture.
Stir both mixtures briefly together.
Add the salmon to the mixture,
Finally briefly fold in the parsley
Let de mixture slide back into the pan.
Bake the omelet until dry on top.
Place a plate on the pan and turn it over.
Let the omelet slide back into the pan again and fry the top for a few minutes, until it is a light golden brown
Serve the omelet with a mixed salad, with an oil and vinegar dressing.
Slide the omelet from the pan onto a large platter.
Now quickly take the plates outside and eat the Spring omelet while nice and hot!