Spanish Omelette With Herbs

A rich herb-crusted omelette featuring new potatoes, creamy sauce, Dijon mustard, and fresh chives and chervil.

Vegetarian Potatoes Herbs Eggs Brunch

Estimated Nutrition

Calories

1645.2

kcal / serving

1645.2 kcal total

Carbs

81.3g

per serving

81.3 g total

Fat

128.4g

per serving

128.4 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

Dairy

tbsp

melted

piece

beaten, free-range

GrainsCereals

White Breadcrumbs

Liquids

White Wine

NutsSeeds

tbsp

Chives

freshly chopped

tbsp

Chervil

freshly chopped

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

OilsFats

tbsp

Olive Oil

Vegetables

0.5

piece

Onion

finely chopped

piece

New Potatoes

chopped

Method

Process breadcrumbs, 3 tablespoons olive oil, mustard, butter, 3 tablespoons chives, and chervil in a food processor.

Fry onion and garlic in 1 tablespoon oil for 5 minutes until colored.

Add potatoes and cook for another 4 minutes.

Add wine and reduce, then stir in cream and milk and simmer for 4 minutes until potatoes are soft.

Mix in the herb breadcrumb mixture, beaten eggs, and remaining chives.

Fry the mixture in 1 tablespoon olive oil until golden-brown on both sides.

Transfer to a warmed plate to serve.