Omelet with Aliciotte and potatoes

Ingredients for 4 persons

• 8 eggs
• 1 jar 90g of Aliciotte
• 2 potatoes
• 3 �ramati� tomatoes
• 50gr of stoned black olives
• 2 spoons of desalted capers
• grated rind of half orange
• 1 chopped onion
• 1 tablespoon of chopped parsley
• some leaves of mint
• 80g of grated Parmesan cheese
• 4 tablespoons of cream
• extra virgin oil
• salt
• pepper

Preparation

Wash the potatoes and steam them. Once cooked, smash with a fork and put them aside. Beat the eggs in a bowl adjusting for salt and pepper. Add chopped parsley, chopped mint, grated orange rind, the onion, minced capers, fillets of aliciotte, olives, grated Parmesan cheese, cream and the tomatoes cut in segments. Add the potatoes stearing gently, then let it rest for some minutes. Heat in a non-stick frying pan a trickle of oil and cook as an omelet.