Omelette with prosciutto, asparagus and potatoes

Name: Omelette with prosciutto, asparagus and potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Eggs 4; Whole milk ¼ cup; Fine salt to taste; Butter to taste; Prosciutto crudo Tuscan PDO 3.2 oz; Provola cheese 1.8 oz; Mayonnaise 3 tbsp; Marjoram to taste; Asparagus 5.3 oz; Potatoes 3.5 oz; Extra virgin olive oil to taste; Fine salt to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 4 persone

PRESENTATION

The omelette is a classic dish, typical of French cuisine. Usually eaten for breakfast or a quick lunch, it can be served plain or stuffed, like this version we offer you today. The omelette with prosciutto, asparagus, and potatoes is an easy recipe to prepare, but truly delicious! A dish that the whole family will certainly appreciate thanks to its simplicity and rich, tasty flavor. Follow our steps to make these delicious omelettes and pay close attention to the cooking: they should be golden on the outside but soft on the inside, so don't cook them too much... only a quick cooking will allow you to get a creamy filling! A diced mix of potatoes and asparagus, cubes of provolone, and slices of Tuscan DOP prosciutto are the perfect filling to enrich them. Serve the omelette with prosciutto, asparagus, and potatoes for breakfast, for Sunday brunch, or a quick lunch!

Here are other omelettes to try:

Queen Omelette
Vegetable Omelette
Omelette with stracchino and ham
Caprese Omelette

INGREDIENTS

for the omelettes: Eggs 4; Whole milk ¼ cup (60 g); Fine salt to taste; Butter to taste

to fill the omelettes: Prosciutto crudo 3.2 oz (90 g) - Tuscan PDO; Provola cheese 1.8 oz (50 g); Mayonnaise 3 tbsp (40 g); Marjoram to taste

for the asparagus and potatoes seasoning: Asparagus 5.3 oz (150 g); Potatoes 3.5 oz (100 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Omelette with prosciutto, asparagus and potatoes

To prepare the omelette with prosciutto, asparagus, and potatoes, first peel the potatoes 1 and cut them into 1/2-inch cubes 2. Now move on to the asparagus, break them with your hands by applying slight pressure on the end of the stalk; this way you'll remove the hardest part 3.

Then cut the green part into slices 4. In a pan, pour a drizzle of oil, then add the potatoes 5 and the asparagus 6.

Stir-fry and cook everything over high heat for about 10 minutes 7. Season with salt 8 and set aside. In a bowl, pour the eggs and season with salt 9.

Add the milk 10 and beat with a whisk 11 until you get a homogeneous mixture. Heat a pan with an 8-inch diameter and grease it with a little butter 12.

When the pan is hot, pour a ladle of the egg mixture inside 13 and rotate it to cover the entire surface. Cover with a lid 14 and cook for about 2 minutes. At this point, using a spatula, fold the omelette in half 15.

Ensure the outside is well-golden while the center remains creamy 16. Continue this way for the others as well 17. Now plate: place the first omelette on a plate 18.

Add dollops of mayonnaise 19 and cubes of potatoes and asparagus 20. Place 3 slices of prosciutto on top of each omelette 21.

Finally, add cubes of provolone 22 and marjoram leaves 23. Your omelette with prosciutto, asparagus, and potatoes is ready to be served 24!

Storage

The omelette with prosciutto, asparagus, and potatoes can be stored in the refrigerator for up to 2 days.

Freezing is not recommended.

Advice

When you pour the egg mixture, the pan must be very hot; only in this way will the outside be golden and the inside still creamy.

Instead of asparagus, you can use other seasonal diced vegetables, or even spinach.

For the translation of some texts, artificial intelligence tools may have been used.