Fluffy, soft omelette that melts in your mouth and is excellent for both breakfast and dinner.
3-4 table spoons of oil
100 ml of cream
5 table spoons of grated Parmesan cheese
200 g of ricotta cheese
180 g of cherry tomatoes
6 slices of dry-cured ham
BON JOY bread crisps
1 handful of chopped garlic tops
1 handful of broccoli
2 table spoons of Mayonnaise Vilnius
Whisk eggs with cream and ricotta cheese in a bowl, mix Parmesan cheese, add spices to taste.
Peel the onion and cut in half-moons.
Fry the onions with some oil in a pan until they become brownish and start to caramelise. Place on a plate.
Cut the potatoes in 3 mm slices. Fry on both sides in a pan with some salt and pepper. Place on a paper tissue.
Put half of potatoes to a baking pan (26 cm) and apply a spoon of mayonnaise, some onions on the top, add salt and pepper to taste. Repeat with a layer of potatoes, mayonnaise, onions and spices.
Pour the mass of eggs, put slices of ham, tomatoes cut in half and bread crisps.
Fry in the barbecue kettle in a temperature of 160oC for 45-50 minutes.
Add some garlic tops.
Idea of recipe: from the ‘Kitchen stories’.