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Recipe details
Rolled Omelette with Potato, Carrot and Burrata
A tender rolled omelette filled with potato, carrot, onion, chili, and burrata, served with warm white beans and lime yogurt.
≈ 107 kcal/100 g · ≈ 384 kcal/serving
35 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
raw potato, peeled and diced100 g
raw carrot, peeled into thin ribbons50 g
yellow onion, thinly sliced35 g
fresh red chili pepper, seeded and finely chopped8 g
burrata80 g
lime juice15 ml
cooked white beans, drained60 g
plain Greek yogurt30 g
olive oil10 ml
salt1 g
black pepper0.5 g
Cookware and utensils
nonstick skillet
small saucepan
mixing bowl
spatula
knife
cutting board
Directions
01
Mix the Greek yogurt with the lime juice and a pinch of salt in a small bowl.
Products
plain Greek yogurt — 30 g; lime juice — 15 ml; salt — 1 g
Action
mix
Time
2 min
Temperature
room temperature
02
Heat half of the olive oil in a small saucepan over medium heat.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat
03
Cook the potato and onion for 8 minutes until the potato is tender.
Products
raw potato, peeled and diced — 100 g; yellow onion, thinly sliced — 35 g
Action
cook
Time
8 min
Temperature
medium heat
04
Add the carrot ribbons, chopped chili, white beans, and black pepper
Products
raw carrot, peeled into thin ribbons — 50 g; fresh red chili pepper, seeded and finely chopped — 8 g; cooked white beans, drained — 60 g; black pepper — 0.5 g
Action
warm
Time
2 min
Temperature
medium heat
05
cook for 4 minutes
Products
raw carrot, peeled into thin ribbons — 50 g; fresh red chili pepper, seeded and finely chopped — 8 g; cooked white beans, drained — 60 g; black pepper — 0.5 g
Action
warm
Time
2 min
Temperature
medium heat
06
Transfer the warm bean mixture to a bowl.
Products
cooked white beans, drained — 60 g; raw potato, peeled and diced — 100 g; raw carrot, peeled into thin ribbons — 50 g; yellow onion, thinly sliced — 35 g; fresh red chili pepper, seeded and finely chopped — 8 g
Action
transfer
Time
1 min
Temperature
warm
07
Whisk the egg with the remaining salt in a small bowl.
Products
large egg — 50 g; salt — 1 g
Action
whisk
Time
1 min
Temperature
room temperature
08
Heat the remaining olive oil in the nonstick skillet over low heat.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
low heat
09
Pour in the egg and cook until the surface is nearly set and the center reaches 160°F (71°C).
Products
large egg — 50 g
Action
cook
Time
5 min
Temperature
low heat; 160°F (71°C) internal temperature
10
Place the burrata and half of the warm vegetable mixture across the omelette.
Products
burrata — 80 g; raw potato, peeled and diced — 100 g; raw carrot, peeled into thin ribbons — 50 g; yellow onion, thinly sliced — 35 g; fresh red chili pepper, seeded and finely chopped — 8 g
Action
fill
Time
1 min
Temperature
warm
11
Roll the omelette over the filling with a spatula.
Products
large egg — 50 g; burrata — 80 g
Action
roll
Time
2 min
Temperature
warm
12
Spoon the remaining vegetable and bean mixture beside the omelette.
Products
cooked white beans, drained — 60 g; raw potato, peeled and diced — 100 g; raw carrot, peeled into thin ribbons — 50 g; yellow onion, thinly sliced — 35 g; fresh red chili pepper, seeded and finely chopped — 8 g
Action
serve
Time
1 min
Temperature
warm
13
Drizzle the lime yogurt over the omelette and side dish.
Products
plain Greek yogurt — 30 g; lime juice — 15 ml
Action
drizzle
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available