Description
Crunchy and quick omelette recipe. Perfect for back to school.
Ingredients
- 2 teaspoons Olive Oil – For Making The Omelette
- ½ whole Large Boiled Potato, Shredded
- 1 Tablespoon Shredded Cheese – You May Use Any Cheese As Per Choice
- 1 slice Bread, Crumbled (I Used Brown Bread, You May Use Any Bread Or Store Bread Crumbs)
- ½ teaspoons Salt, As Per Your Taste
- 1 teaspoon Red Chili Powder (optional)
- 1 pinch Dried Rosemary – You May Use Any Herb Of Your Choice OR Optional
- 1 Tablespoon Milk, At Room Temperature
- 1 whole Egg
Preparation
Add the oil into a nonstick pan, heat on high flames for a minute then reduce the heat to low.
In a small bowl, mix shredded potato, cheese, bread crumbs, salt, red chili powder and rosemary.
In another bowl, add milk and egg and whisk until a smooth batter is formed. Pour the batter into the nonstick pan. Now add the potato mixture over the egg batter in the pan and cook on one side for about a minute on low heat.
Carefully turn it over to the other side (make sure you have enough oil to crisp the potato) and cook for another minute.
Transfer to a serving plate and serve hot.
