Potato omelette with 18-month Parmigiano Reggiano – Caseificio Bio Reggiani

Portion 2/3 people


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!


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!

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