Potato and Pumpkin Omelette

Name: Potato and Pumpkin Omelette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 4 piece eggs; 3 piece potatoes; 150 gramos pumpkin; 1 puerro leek; 1 chorro oil; 1 pinch salt

Main course

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This potato and pumpkin omelette is a lighter and healthier version of the classic Spanish omelette. The pumpkin gives it a sweet and creamy touch that combines perfectly with the potatoes and leek. It is a perfect dish for a quick weeknight dinner or to take on a picnic. I often prepare it in autumn, when the pumpkin is at its best. It is a dish that always triumphs at home! In addition, it is a very versatile recipe, you can add other vegetables such as peppers or spinach. Dare to try it!

Ingredients (6 ingredients)

4 piece eggs
3 piece potatoes
150 gramos pumpkin
1 puerro leek
1 chorro oil
1 pinch salt

Preparation (6 steps)

Preparation of the vegetables

Wash and chop 3 potatoes and 150 grams of pumpkin into pieces of the same size. Finely chop 1 leek.

Initial cooking of the vegetables

Introduce the potatoes, pumpkin and chopped leek into the Thermomix bowl. Add 1 splash of oil (approximately 2 tablespoons).

Cook the vegetables

Thermomix® Setting

3 min/248°F/Giro a la izquierda/Velocidad Cuchara 120 Reverse

Program the Thermomix to cook the vegetables: 3 Min./120°C/Reverse blade/Spoon speed.

180

Repeat cooking

Thermomix® Setting

3 min/248°F/Giro a la izquierda/Velocidad Cuchara 120 Reverse

Repeat the previous step (3 Min./120°C/Reverse blade/Spoon speed) until the vegetables are tender. This can take up to 15 minutes in total.

180

Beat the eggs

While the vegetables are cooking, beat 4 eggs in a bowl with 1 pinch of salt.

Mix and cook the omelette

Pour the cooked vegetables into the bowl with the beaten eggs and mix well. Pour the mixture into a non-stick frying pan and cook the omelette over medium heat until golden brown on both sides.