Ingredients
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 3 tablespoons olive oil
- 5 eggs
- Coarse salt and freshly ground pepper to taste
- 1 cup sorrel leaves, washed and cut into julienne
- 1 teaspoon fresh thyme leaves
- 2 ounces prosciutto, cut into julienne
- 1 tablespoon fresh basil or tarragon leaves
- Nutritional Information
Nutritional analysis per serving (2 servings)
604 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 29 grams protein; 484 milligrams cholesterol; 977 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 to 3 servings
Preparation
- Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
- Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
- Preheat broiler. Heat the remaining oil in a skillet or a large omelet pan. Add the potato-onion mixture to the eggs and mix thoroughly.
- Cook the omelet over moderate heat until the bottom is set. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath. Sprinkle with basil or tarragon and serve.
Dining and Cooking