Omelette with cutlets and fried potatoes on one baking sheet
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 263, total fat 17 G., saturated fats 5 G., proteins 12 G., carbohydrates 15 G., fiber 2 G., cholesterol 183 mg, sodium 402 mg, sugar 2 G.
Calories 263, total fat 17 G., saturated fats 5 G., proteins 12 G., carbohydrates 15 G., fiber 2 G., cholesterol 183 mg, sodium 402 mg, sugar 2 G.
A perfectly fluffy omelet, crispy fried potatoes, and juicy patties—a perfect solution for a hearty brunch. And the best part about this recipe is that everything is cooked in the oven on a single foil-lined baking sheet: you don't have to dirty multiple pans, and you don't even have to wash the baking sheet. Since each ingredient will take different amounts of time to bake, simply add them to the baking sheet in stages. First, add the potatoes and bell peppers, then place a foil-lined tray with the scrambled eggs next to it, and then arrange the store-bought patties. One baking sheet is enough for six people!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g large red potatoes (about 4 tubers), cut into 2 cm pieces.
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 tablespoons of vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground thyme
- 12 large eggs
- 1 cup grated cheddar
- 1/4 cup milk
- 3 small green onions, thinly sliced
- 12 frozen fried cutlets
- 0.5 cup cherry tomatoes, quartered
- 1 tbsp chopped fresh herb mix
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a baking sheet with foil. Combine the potatoes, bell pepper, onion, vegetable oil, 2 tablespoons of salt, a pinch of freshly ground black pepper, paprika, garlic powder, and thyme on the baking sheet and spread into an even layer.
- Bake, stirring once, until the vegetables are golden brown around the edges and tender, 40 to 50 minutes. Move the potatoes to one side of the baking sheet so they fill half the space.
- Using folded foil, make a 6 x 9-inch pan; the sides should be 1.5 inches high. Place the foil pan in the corner of the baking sheet and spray with cooking spray.
- In a large bowl, combine the eggs, cheese, milk, 2 green onions, 1 teaspoon salt, and a pinch of freshly ground black pepper. Pour the egg mixture into a foil-lined baking tray. Arrange the patties (overlapping them if they don't fit) in the remaining space on the baking sheet.
- Return the pan to the oven and bake until the omelet is puffed and set and the patties are heated through, 20 to 25 minutes. Let rest for a few minutes before serving. Top the omelet with tomatoes and herbs, and sprinkle the patties with the remaining chopped green onions.
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