Stuffed omelette
INGREDIENTS
5 potatoes
2 eggs
30g (2 tbsp) flour
salt to taste
3 slices cooked ham
3 slices cheese
a pinch rosemary
30ml (2 tbsp) olive oil
METHOD
Grate and squeeze the potatoes.
Place potatoes into a bowl, add eggs, flour, salt, rosemary, and oil, and mix well.
Grease a non-stick pan with some olive oil, and cover the bottom with half the potato mixture.
Top with ham and cheese slices and cover with the remaining potato mixture.
Cook on medium-low heat for 10 minutes per side.
Serve immediately
enjoy
