- 3 medium-sized potatoes, cut into small cubes.
- 8 eggs.
- 1 small onion, finely chopped.
- ½ cup of milk.
- ¼ cup parsley leaves, finely chopped.
- ¼ cup grated Parmesan cheese.
- 2 tbsp butter.
- 2 tbsp corn oil.
- ½ tsp salt.
- ½ tsp ground white pepper.
- ¼ tsp grated nutmeg.
Directions:
1- Fill a medium-sized pot with a hot water, pour the potato pieces into, and leave it on high heat for 10 minutes or until the potatoes are boiled well, but without fading, then drain well from the water, and leave it in the colander until needed.
2- Preheat the oven on medium heat.
3- Heat the oil in a small frying pan over a medium heat, add the chopped onions and stir for 2 minutes or until softened and slightly yellow.
4- Add the chopped parsley and butter to the onions, stir for a few seconds, then remove the mixture from the heat.
5- Crack eggs in a deep bowl, add milk, salt, white pepper and nutmeg, and beat with a hand mixer until all ingredients are well mixed together.
6- Put the boiled potatoes in a medium-sized metal tray with a moving bottom, add the onion and parsley mixture, mix the ingredients well together with a spoon, then spread it on the bottom of the tray, and sprinkle the grated cheese on it.
7- Distribute the scrambled egg mixture over the entire tray.
8- Place the tray on the middle rack of the oven, and leave for 10 minutes or until it firm and well cooked.
9- Remove the omelette from the oven, and leave it for a few minutes to firm up, then remove the sides of the tray around it, and serve with slices of bread.