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Potato and Red Bean Omelette

This is basically a layering of ingredients that will cook in an ovenproof non-stick pan (22 cm roughly), first on the stove to fry the thin potato layer and then in the oven to set the eggs. Then its a flip, sprinkle and ready to serve.

Cover the surface of a non-stick pan with olive oil to a height of 0,5 cm. Layer the surface diligently so that there are as little gaps as possible but also not much overlap, with:

  • Potatoes, peeled, and cut in thin rounds, no more than 0,5 cm thickness - a mandolin helps enormously for quick, uniform results (I used 1,5 small pcs for a 22cm diameter pan).

The oil should not cover the potatoes top surface, they should sit in the oil but with the top side dry. Place the pan on high heat and fry the potatoes without moving them. When you remove form the heat the bottom side should have a golden, light brown color. It will take 5 - 10 minutes depending on the oil, potato and heat. Use your eyes and your nose to guide you. Sprinkle evenly on top of the potatoes a good layer of:

  • Grated mozzarella

This will create a protective layer over the potatoes and make it harder for juices to soften their fried side. They will soften a bit, but you want to keep it to a minimum. Place in a 180 C oven, convection mode, for a few minutes to melt the mozzarella, then evenly scatter:

  • Cooked red beans from a can, with some of the sauce if there is any (or as I have used here a mix of beans with corn kernels)

  • Spring onions, the white parts, cut thinly

Then pour in:

  • Eggs, lightly whisked to uniformity and lightly seasoned (salted) - I used 4 intentionally, to keep the egg amount to a minimum, but you could go up to 6 easily

Return to the oven for another 20 minutes roughly to set the eggs. Sprinkle on the surface evenly:

  • Black Pepper, freshly ground

  • Spring onion, green parts, thinly cut

Flip on a plate so that the potatoes are now on top, sprinkle some:

  • Sea salt flakes

and serve.


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