Baked Potato Wedges with Potato Omelette

By

continental cuisine

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  • 4
  • Average
  • 15 mins
  • 15 mins
  • Average budget

Ingredients

  • For Potato Wedges
  • Potatoes 6 medium
  • Saltto taste
  • Garlic,chopped 4-6 cloves
  • Mixed herbs 1 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Olive oil 6 tablespoons
  • Lemon juice 2 tablespoons
  • For Potato Omelette
  • Potatoes,grated 5-6 large
  • Olive oil 8 tablespoons
  • Salt to taste
  • Onion 1 medium
  • Tomato 1 medium
  • Spring onion greens 1-2 stalks
  • Processed cheese grated 1 cup

Preparation

Step 1

For Potato Wedges
Preheat oven to 180°C. Cut potatoes into wedges without removing the skin. Blanch in hot salted water. Drain into a bowl.

Add salt, garlic, mixed herbs, red chilli powder, four tablespoons olive oil and mix. Add lemon juice and mix.
Place the wedges on a greased tray.

Drizzle the remaining olive oil over them.Place the tray in the preheated oven and bake for fifteen to twenty minutes. Serve hot.

Step 2

For Potato Omelette
Heat 1 tbsp olive oil in a non stick pan. Add quarter of the grated potato and spread into a fairly thick and even layer. Sprinkle a little salt and let it cook on low heat. Chop onion, tomato and spring onion greens. Drizzle a little olive oil over the potatoes and when the underside is lightly browned, flip it over carefully and cook. Place a quarter of the onion-tomato mixture in the centre and sprinkle a quarter of the cheese over. When the cheese begins to melt, fold one side over the topping and cook till golden. Make more omelettes similarly. Serve hot immediately.

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