Some months ago I took an objective to try new breakfast dish every weekend, as those days were the only ones we could spend a long time enjoying a breakfast together. I did that actively for some weeks, but then got lazy and the tradition ended before it even really started.
One of my favorite Spanish foods is tortilla española, a potato omelette, that I have some times also had for breakfast (not made by me, though). That is, however, a bit too much work for a morning, with all that peeling and cutting potatoes etc. In the weekends I wish to wake up in a slow pace, enjoying the morning moments with food, coffee and magazines, not spending a lot of time in the kitchen preparing stuff. So one weekend I came up with a solution to my yearn for a Spanish potato omelette: to do it of a ready potato product. Now I know, that it is not the same thing at all. I know those frozen potato products are full of fat and so on, but I will now admit: this was good. We at least were very happy to start a day after this breakfast, so unless you’re totally against using any ready products, try this! If you are, try the Spanish omelette instead :-)
Breakfast Omelette à la Pommes Parisienne
400g pommes parisienne
4 large eggs
1 tablespoon olive oil
1 small onion or half of a big one, thinly sliced
half of a red bell pepper, julienned
handful of mushrooms
1 teaspoon ground cumin
0,5 teaspoon sweet paprika powder
salt and freshly ground black pepper to taste
a few spring onions (green parts only), to garnish
Sautée the mushrooms on a dry pan over medium heat until they have lost their excess liquid and gotten some golden color. Keep stirring frequently so that they won’t stick in your pan.
Heat the olive oil in an oven-proof skillet. Add in all the vegetables and Parisian potatoes, and sautée over medium heat until the veggies are tender and the potatoes have gotten color. Season with cumin, sweet paprika, salt and black pepper.
Break the eggs on top of the sautéed vegetables, spice up with a little more salt and pepper and place the whole pan into the oven for 10-15 minutes, or until the eggs are cooked.
Garnish with chopped spring onions and serve on a sunny morning.
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