Description
Autumn is associated with the collection of wild mushrooms. I offer you a hearty and delicious dish of fresh mushrooms with potatoes inside the omelette! This dish is reminiscent of a Spanish tortilla. It is equally good in hot or cold. And serve it on the table in the pan absolutely not ashamed! Invite!
Ingredients
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Mushrooms
500 g
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Potatoes
4 piece
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Chicken egg
4 piece
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Onion
2 piece
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Melted butter
2 Tbsp
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Parmesan
50 g
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Milk
50 ml
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Dill
1 coup
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Salt
0.5 tsp
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Black pepper
0.333 tsp
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Garlic
1 tooth
Cooking
Wash potatoes thoroughly with a brush and boil until tender. Clean the mushrooms and boil in salted water for 10 minutes. All cool. Peel the potatoes and cut into slices. Mushrooms dry on a paper towel and finely chop.
In a pan melt ghee and fry it finely chopped onion and garlic.
Put the mushrooms and fry with onions 7-10 minutes.
Put in a pan the potatoes and fry for another 5 minutes.
Egg whisk with milk.
Dill finely chopped. Grate the cheese on a small grater.
Pour contents of skillet eggs, add Parmesan and herbs and season with salt and pepper to taste. Cover with a lid and cook for 5 minutes, then flip the omelet to another side and turn off the stove. To give the dish to stand, covered for 3-5 minutes and serve!
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