INGREDIENTS
- For the omelet:
- – Half a kilo of potatoes.
- – 5 eggs.
- – 1 fennel.
- – 1 giant onion.
- – Sal.
- – Pepper.
- Blue Cheese and Dijon Mayo:
- – 1 egg.
- – 1 head of roasted garlic.
- – 25 g of blue cheese.
- – 1 tbsp Dijon mustard.
- – 1/2 tsp floor chili.
- – Sal.
- – Pepper.
- – 1 cup of sunflower oil.
- – Tomato.
- – Verdeo.
- – Fennel leaves.
POTATO, ONION AND FENNEL OMELETTE accompanied by a scrumptious blue cheese mayonnaise and Dijon mustard and a scrumptious tomato salad .
PROCEDURE:
1. Lower the onion and fennel very finely.
2. Sauté them till they’re half candy and golden. Spice with salt and pepper.
3. Lower the potatoes finely and bake them.
4. Combine the potatoes, onion and fennel with the damaged eggs.
5. Make the omelet.
6. Emulsify like mayonnaise, first homogenize all of the substances besides the oil after which regularly incorporate sunflower oil till it’s emulsified.
7. Serve with tomato salad, inexperienced greens and fennel leaves. Get pleasure from it!
