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Herb omelette with cherry tomatoes and roast potatoes

A fragrant omelette with crispy potatoes on the side.

  • 30 min
  • 1 serving
  • Vegetarian
  • French cuisine
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Herb omelette with cherry tomatoes and roast potatoes

Per serving

Calories
339 kcal
Protein
16.1 g
Carbohydrates
26.8 g
Fat
18.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggs2
  • Parsley3 g
  • Chivesto taste
  • Basil2 g
  • Potatoes130 g
  • Cherry tomatoes80 g
  • Extra virgin olive oil2 teaspoons
  • Saltto taste

Contains: eggs

In season: May – September

Method

  1. Preheat the oven to 210 °C (conventional) and line a baking tray with baking paper.
  2. Peel the potatoes, cut them into cubes of about 1.5 cm, toss them with half the oil and a pinch of salt and spread them on the tray.
  3. Roast for 20 minutes, stirring halfway, until golden and crisp.
  4. Meanwhile wash and finely chop the herbs (parsley, chives and basil) and beat them with the eggs and a pinch of salt; wash and halve the cherry tomatoes.
  5. Towards the end heat the remaining oil in a non-stick pan over medium heat, pour in the eggs and cook for 3 minutes, pulling in the edges with a spatula, until the bottom is set and the top still soft; fold it in half.
  6. Serve the omelette with the roast potatoes and cherry tomatoes.

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