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Recipe details
Folded Omelette with Potato, Burrata and Lime Yogurt
A folded omelette filled with tender potato, carrot, onion and chili, served with burrata, lime-yogurt sauce and chives.
≈ 106 kcal/100 g · ≈ 455 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.
raw potato, peeled and thinly sliced120 g
raw carrot, peeled into ribbons70 g
yellow onion, thinly sliced60 g
red chili pepper, finely chopped12 g
large eggs100 g
burrata100 g
lime, juiced20 g
plain Greek yogurt30 g
olive oil15 ml
fresh chives, chopped2 g
salt2 g
Cookware and utensils
10-inch nonstick skillet
small saucepan
mixing bowl
cutting board
chef’s knife
Directions
01
Boil the potato slices in salted water until just tender
Products
raw potato, peeled and thinly sliced — 120 g; salt — 2 g
Action
boil
Time
5 min
Temperature
boiling water
02
drain them
Products
raw potato, peeled and thinly sliced — 120 g; salt — 2 g
Action
boil
Time
5 min
Temperature
boiling water
03
Heat half of the olive oil in the skillet and cook the carrot, onion and chili until tender.
Products
olive oil — 15 ml; raw carrot, peeled into ribbons — 70 g; yellow onion, thinly sliced — 60 g; red chili pepper, finely chopped — 12 g
Action
sauté
Time
7 min
Temperature
medium heat
04
Add the potato and toss it with the vegetables.
Products
raw potato, peeled and thinly sliced — 120 g
Action
toss
Time
2 min
Temperature
medium heat
05
Whisk the eggs with half the salt in the bowl.
Products
large eggs — 100 g; salt — 2 g
Action
whisk
Time
2 min
Temperature
room temperature
06
Transfer the vegetables to a plate and wipe out the skillet.
Products
raw potato, peeled and thinly sliced — 120 g; raw carrot, peeled into ribbons — 70 g; yellow onion, thinly sliced — 60 g; red chili pepper, finely chopped — 12 g
Action
transfer
Time
2 min
Temperature
off heat
07
Heat the remaining olive oil in the skillet and pour in the eggs.
Products
olive oil — 15 ml; large eggs — 100 g
Action
pour
Time
2 min
Temperature
medium-low heat
08
Cook the eggs until nearly set
Products
large eggs — 100 g; raw potato, peeled and thinly sliced — 120 g; raw carrot, peeled into ribbons — 70 g; yellow onion, thinly sliced — 60 g; red chili pepper, finely chopped — 12 g
Action
cook
Time
3 min
Temperature
medium-low heat
09
place the vegetables over one half
Products
large eggs — 100 g; raw potato, peeled and thinly sliced — 120 g; raw carrot, peeled into ribbons — 70 g; yellow onion, thinly sliced — 60 g; red chili pepper, finely chopped — 12 g
Action
cook
Time
3 min
Temperature
medium-low heat
10
Fold the omelette over the vegetables and cook until the center reaches 160°F (71°C).
Products
large eggs — 100 g
Action
fold
Time
3 min
Temperature
medium-low heat; omelette at least 160°F (71°C)
11
Stir the yogurt with the lime juice and remaining salt.
Products
plain Greek yogurt — 30 g; lime, juiced — 20 g; salt — 2 g
Action
stir
Time
2 min
Temperature
room temperature
12
Top the omelette with burrata, yogurt sauce and chives.
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