Omelet with potatoes and cheese

A hearty omelet with vegetables and a melted cheese cap will be a great hearty breakfast, lunch or dinner. Nutritious, simple and delicious!

Ingredients

• Potatoes - 3 pcs. (300 g)
• Cheese - 50-80 g
• Eggs - 3 pcs.
• Milk - 100 g
• Carrots - 1 pc. (100 g)
• Bulb onions - 1 pc. (100 g)
• Garlic - 3 cloves
• Salt - a pinch
• Seasoning for potatoes - a pinch
• Vegetable oil (for frying) - 3 tbsp. spoons
• Optional (for filing):
• Sour cream - 3 tbsp. spoons
• Fresh dill - 2 branches

Directions

1. Peel the potatoes and cut into slices.
2. Put the potatoes in boiling salted water and cook for 7-12 minutes until half cooked.
3. Peel the onion and cut into half rings.
4. Pour oil into a frying pan and heat over medium heat. Place the onion in a skillet. Fry for about 1-2 minutes.
5. Peel and chop the garlic finely.
6. Add to the pan and mix.
7. Peel the carrots, cut into slices.
8. Add to the pan to the onion and garlic. We will fry over medium heat, stirring occasionally, for about 10-15 minutes, until vegetables are ready.
9. Combine eggs and milk in a deep bowl.
10. Add a little salt, shake well with a whisk or fork.
11. Throw the potatoes in a colander or sieve and let the water drain.
12. Let's send potatoes to fried vegetables. Add spices (I have a seasoning for potatoes). Mix gently. Fry potatoes with vegetables, stirring occasionally, for about 5 minutes.
13. Pour the egg and milk mixture over the contents of the pan. Cover with a lid, reduce heat to low and fry for about 10 minutes.
14. Grate the cheese.
15. Sprinkle the omelet with grated cheese, cover the pan with a lid again and leave on low heat for about 5-7 minutes until the eggs are fully cooked.
16. An appetizing and very nutritious omelet with potatoes and cheese is ready. If desired, when serving, sprinkle it with chopped herbs and serve sour cream or any other sauce of your choice.
17. Bon Appetit!