This delicious omelette is perfect for those who like a spicy breakfast, at brunch with friends on the weekend or in combination with a green salad for dinner. It is bursting with flavors and can easily be customized to your liking. Avocado puree is optional, but tastes fantastic either way!
Potatoes in general are valuable and useful for our health: potato plants draw from the earth some of the highest concentrations of macro and micronutrients. Potatoes are also rich in potassium and vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioavailable form. Lysine is a powerful weapon against cancer, liver disease, inflammation and viruses such as Epstein-Barr and herpes zoster , which are the basis of rheumatoid arthritis , joint pain, autoimmune diseases , etc. Potatoes will be your allies if you want to fight chronic liver diseases, strengthen the kidneys, calm the nerves and digestive tract and reverse the course of Crohn's disease, colitis, irritable bowel syndrome or peptic ulcer.
Ingredients:
- 1 kg. potatoes, peeled and grated;
- 1 tablespoon arrowroot starch;
- 1/2 tsp. dried thyme ;
- 1 tsp onion powder;
- 1/4 tsp. garlic powder;
- Sea salt , to taste (optional);
- 1/4 tsp. olive oil (optional);
- 1/4 red onion, finely chopped;
- 250 g of asparagus, cleaned and roughly chopped;
- 1/2 tsp. dried oregano ;
- 1/2 tsp. halved cherry tomatoes
- 1/2 avocado, mashed (optional)
- 1/3 tsp. fresh arugula;
- Squeeze the juice of half a lemon.
Method of preparation:
Place the grated potatoes in a muslin cloth or milk bag and squeeze out the excess moisture. Add the potatoes to a medium-sized bowl along with the arrowroot starch, dried thyme , onion powder, garlic powder, and sea salt (if using). Stir until combined.
Place a non-stick skillet over medium-high heat. Brush with olive oil (if using). Add the grated potatoes to the pan in a flat, even layer. Cook for 12-15 minutes until crisp and browned on the bottom, occasionally pressing the potatoes with the back of a spatula to stick them together. Carefully flip the potato mash. Continue cooking for 10-12 minutes until crisp.
To prepare the filling, place a separate skillet over medium-high heat again. Add the red onion and cook for 2-3 minutes until softened. Add the asparagus and cook for another 3-5 minutes, stirring often, until tender. Add the dried oregano and cherry tomatoes and continue to cook until the cherry tomatoes begin to pop, about 2-3 minutes, season with sea salt (if using) and remove from heat.
To serve, place the omelette on a plate and add the mashed avocado (if using) and the prepared vegetables to one half. Top with arugula and a squeeze of lemon juice. Close the other half of the omelet over the filling. Serve immediately.
Portion for 1 person.
