Potato leek and pumpkin omelette

Potato leek and pumpkin omelette, delicious for and very good. Tortillas are ideal, they do not solve any lunch and dinner. They can be made very varied, with everything that is put on it is very good.

On this occasion the omelette has potatoes, which are already delicious, but with vegetables such as leek and pumpkin, it is great, different and varied.

Potato leek and pumpkin omelette

Author
Recipe type: Eggs
Rations: 2

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 4 eggs + 2 egg whites
  • 1 piece of pumpkin
  • 1 leek
  • 3-4 potatoes
  • Buy
  • Sal Island

Preparation
  1. To prepare the potato, leek and pumpkin omelette, we will first start by cleaning the leek, remove the green part, leave the whiter part, cut it in half and wash well in case there is dirt, cut the leek into pieces. Peel the potatoes, wash and cut them into very thin slices. Remove the rind from the pumpkin and cut it into small pieces or thin slices or you can cut it into strips with a grater.
  2. Heat a frying pan with a good splash of olive oil, add the potatoes, leek and pumpkin to poach all together over medium heat, add a little salt. We will be stirring so that they are poached well throughout, about 20 minutes more or less, until everything is very soft and golden and everything will be better.
  3. In a bowl, put the eggs and egg whites, beat well. When everything is well cooked add the mixture to the bowl with the eggs, add a little salt. We mix.
  4. We put a frying pan over medium heat, it can be the same one where we have poached the potatoes, add a little oil, when it is hot we add the whole mixture.
  5. Let cook for about 4 minutes or until we see that the edges are done, then we turn the tortilla. We let it cook and when we see that it is how we like it, we turn it off.
  6. We pass the tortilla to a plate and ready to eat!!!

 

 


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