Buy all ingredients right below the recipe
Ingredients
- 400 g firm-cooking potatoes
- 4 free-range eggs M
- 25 g fresh wild garlic
- 1 handful fresh flat-leaf parsley
- 1 red onion
- 1 tbsp sunflower oil
- 1 pinch fine salt
- 1 pinch ground pepper
- 20 g Grana Padano
Side Dish
- 1 package wild herb salad
- 1 tbsp lemon juice
Preparation
- 1Wash the potatoes and boil them in their skins over medium heat until soft. Then peel, cut into thicker slices, and lightly salt.
- 2Finely dice the red onion, cut the wild garlic into coarse pieces. Pluck the parsley leaves and finely chop them. Whisk the eggs in a bowl with salt and freshly ground pepper.
- 3Heat the sunflower oil in a medium-sized pan and sauté the onion until translucent. Add the potato slices and fry briefly, stirring occasionally. Stir in the wild garlic and parsley. Once the herbs have slightly wilted, pour the egg mixture over them and cover the pan with a lid. Let it set for a few minutes until the eggs are firm on the surface. If desired, flip the omelette using a plate and fry briefly on the other side. Finally, sprinkle with grated Grana Padano.
- 4Serve the omelette with the wild herb salad and drizzle with a little lemon juice.
Gurkerl Küche
Ein kleiner Tipp: Wenn Sie den Bärlauch erst ganz zum Schluss unter die Eier mischen, behält er sein volles Aroma und seine leuchtend grüne Farbe. Servieren Sie das Omelett am besten sofort, solange es noch schön fluffig ist!