Omelette with ham, asparagus and potatoes
Looking for a quick and satisfying meal? This **omelette recipe** combines the richness of **Tuscan ham omelette** with the fresh flavors of asparagus and potatoes, creating a delightful dish that's ready in just 45 minutes. Perfect as a **high-protein omelette** for a family-friendly brunch or a simple yet delicious dinner, this **ham asparagus potato omelette** is sure to become a new favorite!
Dietary Information
Servings:
- 1
To prepare the omelette with ham, asparagus and potatoes, first peel the potatoes 1 and cut them into 1 cm cubes 2. Now move on to the asparagus, break them with your hands by applying a slight pressure on the end of the stem; in this way you will eliminate the most coriaceous part 3.
- 2
Then cut the green part into rounds 4. Pour a drizzle of oil into a pan, then add the potatoes 5 and the asparagus 6.
- 3
Sauté and cook everything over high heat for about 10 minutes 7. Season with salt 8 and set aside. Pour the eggs into a bowl and season with salt 9.
- 4
Also add the milk 10 and whisk with a whisk 11 until you get a homogeneous mixture. Heat a pan with a diameter of 20 cm and grease it with a little butter 12.
- 5
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.
- 6
Make sure the outside is well browned, while the center is still creamy 16. Continue in this way also for the other 17. Now plate: place the first omelette on a plate 18.
- 7
Add tufts of mayonnaise 19 and cubes of potatoes and asparagus 20. Place 3 slices of ham on top of each omelette 21.
- 8
Finally add the provola cheese cubes 22 and marjoram leaves 23. Your omelette with ham, asparagus and potatoes is ready to be served 24!
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