Omelet with potatoes and asparagus
Ingredients
Features
Description
Clean the asparagus and dip for three minutes in boiling salted water. Boil peeled potatoes to the state of al dente (to half). Drain, pat dry and cut into strips. Then heat the oil in a frying pan without a handle or refractory form and fry it until golden brown potatoes. Add shredded white part of green onions. In a separate bowl stir eggs with finely chopped spring onions, salt, pepper and add the grated cheese. Pour egg mixture of vegetables, lay on top of the asparagus pieces and put the form in a preheated 220 ° C oven. When browned omelet, it will be ready.
Translated by site: wday.ru
