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Potato Omelette With Feta And Tomato Salad

potato omelette with feta and tomato salad is a fine combination of ingredients

potato omelette with feta and tomato salad

* 500 grammes potatoes
* 4 bosuitjes
* 1 brushwood rosemary
* 1 toe garlic
* 200 grammes feta
* 5 eggs
* salt
* versgemalen pepper
* 3 eetlepels of olive oil [color=blue: 08e95afc96]
* ** For the tomato salad: [/color: 08e95afc96]
* flesh tomatoes
* 4 eetlepels of olive oil
* 1 toe garlic
* 2 eetlepels of aceto balsamico

- Cook the peeled potatoeses in water with what salts in approximately 8 minutes halfly done, pours off them and cuts them in cubes of 2 x 2 cm.
- Cut cleaned bosuitjes in ringetjes and keep the blank and greenness separate.
- Chop rozemarijnnaaldjes. Shred garlic. Crumble the feta.
- Klop the eggs in a bowl separately with what salts and pepper. Put a large wafer pan with anti - aanbaklaag on fire and pour oil. Barge aardappelblokjes omscheppend to them starts colour.
- Briefly leaves the blank of the bosui, rosemary and garlic barges. Pour the eggs and leaves on low fire with the lid on the pan softly approximately 10 minutes barges to the upper part of the omelette starts coagulate.
- Heat meanwhile the furnace spit-roaster for on the highest score. Powder the omelette with the crumbled feta and puts under the hot spit-roaster to the cheese starts colour. Powder with the greenness of the bosui, cut in celebrate and scoop on the chalkboards.
- The tomato salad makes if the omelette on fire stands. Cut the tomatoes in slices and do them in a bowl. Powder them with what salts and pepper. Hot olive oil, the pressed garlic and the aceto balsamico in a saucepan and pour concerning the tomatoes. Serve at the omelette.
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