Omelette with potatoes, spinach and ricotta
Difficulty: Medium. Total time approx. 00h50m. Serves 2. A baked omelette recipe by chef Ivan Manchev.
🍳 Cook: 50 min
Ingredients
| 300 g | potatoes |
| 3 | eggs |
| 200 g | spinach |
| 150 g | ricotta Lovilio |
| 1 връзка | spring onion |
| 2 | garlic cloves |
| 1 стрък | fresh basil |
| 25 g | German butter Pilos |
| 2 с.л. | olive oil Promienna |
| — | salt |
| — | black pepper |
Instructions
- Peel, wash and cut the potatoes into small cubes
- Leave them in a bowl under running cold water for 10 min to remove the starch from them
- Boil them for 10 min in water, then drain them and mash them
- Meanwhile finely chop the spring onion and garlic and sauté them in the heated butter and olive oil (We mix olive oil and butter so the butter doesn't burn during cooking, and also because it's tastier ;)
- Add the cleaned spinach to the pan with the onion and sauté until it softens
- After you take the spinach off the heat, wait a little for it to cool and add the ricotta, then mix them together with the mashed potatoes
- Add the beaten eggs and season with salt and black pepper
- Transfer to a suitable baking dish and bake in an oven preheated to 180°C for about 20 – 25 min
- After you take out the omelette, leave it to cool slightly
- Turn it over onto a plate and garnish with torn fresh basil (You can also cut it, but torn is nicer :)