Heat 100 ml of olive oil in a heavy iron pan, put the potato slices, season with 1 tsp of salt and turn a few times to the other side. Then reduce the heat and roast the potatoes for 20 minutes, turning occasionally to the other side and pouring off excess oil. Beat the eggs and 1 tsp salt with a whisk until creamy. Carefully fold in the potato slices and let everything rest together for a tiny bit.
Heat a little olive oil in a frying pan and cook the Frutti di Mare briefly.
Heat a little olive oil in another frying pan and pour in the potato-egg mixture, spread it out smoothly and cook at a low temperature for a few minutes. Finally, sprinkle the pre-cooked Frutti di Mare on top.
Arrange the Frutti di Mare omelette on plates and garnish with basil leaves.
13.15 by : > Manuel Ortega
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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