Portion 2/3 people
Ingredients
Parmesan cheese 18 months 100 gr
Eggs 6
Potatoes 500 g
Parsley to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
The classic and delicious potato omelette enriched with the inimitable flavour of 18-month Parmigiano Reggiano. A “bioricicetta” from the Caseificio Bio Reggiani, designed to bring the flavour of Parmigiano to everyone, through a transversal dish that everyone (young and old) can really enjoy!
Preparation
Peel the potatoes, cut them into thin slices and boil them in a pot of hot water for about 10 minutes. Separately, prepare the eggs, parsley, grated 18-month Parmesan cheese, salt and pepper in a bowl. Drain the potatoes, let them cool for a moment and then add them to the egg mixture.
N.B. you can add a few thin shavings of 18-month Parmesan cheese for an extra touch.
Pour the mixture into a frying pan previously glazed with a generous drizzle of (heated) extra virgin olive oil. Cook the first side over moderate heat for 15 minutes. Then turn it over and cook the remaining side for another 5 minutes. The potato and 18-month Parmesan omelette is ready! Enjoy!
Have you already tried organic Parmigiano Reggiano from Caseificio BIO Reggiani?
Try it now!
