- 230 g new potatoes
- 75 g milk
- 3 pcs eggs
- Grana Padano Dop
For the au gratin potato omelette recipe, peel the potatoes and cut them into thin slices. Blanch them for 2 minutes in boiling salted water and acidulate with 1 tablespoon of vinegar. Drain. Beat the eggs with the milk in a bowl, add a pinch of salt and 1 minced and finely chopped rosemary. Lay the potatoes in a buttered ceramic cake pan (diameter 19 cm), then pour the eggs and bake the omelette at 150 ° C with static function for about 45 minutes: cooking at low temperature, the eggs will remain compact and will not swell. Take the omelette out of the oven, sprinkle it with grated parmesan, add a few flakes of butter here and there and place it under the grill for 5 minutes until it is well browned.
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