Here the second episode of my office lunch box. This time, have a look outside my windows, since you already know my computer.
This is one of the most classic omelette, a potato omelette, slightly varied to be more lighter but more satisfying.
As usual, it is made the day before and warmed up in the microwave, and you get a just made omelette! Eat it with a side salad of lattuce and carrots and you’ll have a complete but light meal.
- medium potatoes, 2
- zucchini, 1
- leek, 1/2
- milk, 50 ml
- extravirgin olive oil, 2 tablespoons
- vinegard, 2 tablespoons
- salt & pepper
Peel and dice potatoes. Dice zucchini too.
Boil them in salted water with 2 tablespoons of vinegard until the vegetables are soft and tender.
Drain and sauté them in a non stick pan with some leek, thinly sliced.
Whisk 2 eggs with salt&pepper and some milk and pour the mixture into the pan to cover the vegetables.
Make the eggs set, then turn upside down the omlette (with the help of a dish if you’re clumsy as am I) and let it set for a minute more. Now it’s ready!