Russian omelette

Recipe from: 10/1/1998 12:00:00 AM
Ingredients 11
Servings 1
Minutes 40 min


Serving Change
  • 30
  • 2
    onions, peeled, halved and thinly sliced lengthways
  • 2
    potatoes boiled, peeled and cubed
  • 1
    bulb of fennel, blanched and sliced
  • 8
    large eggs
  • 150
  • salt and freshly ground black pepper, to taste
  • 250
    pork sausage, cooked & sliced
  • 100
    courgettes, sliced and blanched
  • 2
    fresh sage, chopped (or 1 ml dried)
  • sour cream, to serve


40 min
Melt the butter in a large frying pan and sauté the onions.
Add the potato and fennel and cook for 5 minutes.
Beat the eggs and cream together. Season to taste.
Pour half the mixture into the pan. Add the sausage, courgettes and sage.
Allow the omelette to set a little and then add remaining egg.
Cook for a further 5 minutes.
Remove from the heat and place under a hot grill to puff up and brown.
Cut into wedges and serve with sour cream.

Read more on: eggs  |  grill  |  shallow-fry

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