Potato Galette with Omelette and Melted Halloumi by @simonauscher

20 min

1 serving

🥔

1

Potato

🥚

3

Eggs

🧀

50 g

Halloumi

🧈

10 g

Butter

🫒

Olive oil

🧂

Salt

⚫

Pepper

☕

18 g

Coffee

💧

300 ml

Water

  1. Melt
    • Butter

    Melt the butter in the pan over medium heat.

  2. Peel
    • Potato

    Peel the potato then slice it into thin strips directly over the pan using a vegetable peeler.

  3. Spread
    • Potato
    • Salt

    Spread the potato into an even thin layer, season with salt and pepper.

  4. Cook
    • Potato

    Cover and cook for 3 to 4 minutes on the first side over medium-low heat, until the potato is tender and starting to brown underneath.

  5. Grate
    • Halloumi
    • Potato

    Grate the halloumi over the top using the vegetable peeler.

  6. Beat
    • Eggs
    • Salt

    Meanwhile, beat the eggs with a pinch of salt and pepper.

  7. Place
    • Coffee
    • Water
    • Potato

    When the potato is almost cooked, prepare the coffee: place the ground coffee in the French press, pour in the hot water and stir.

  8. Put

    Put the lid on the French press keeping the plunger raised, and let it infuse for 3 minutes.

  9. Step
    • Potato

    Remove the potato from the pan.

  10. Pour
    • Eggs
    • Potato

    Pour the eggs into the pan, then put the potato back on top.

  11. Cook
    • Eggs

    Cover and cook for 2 to 3 minutes, until the eggs are sufficiently set.

  12. Fold
    • Halloumi

    Fold in half and let it melt for another 1 minute.

  13. Serve
    • Coffee

    Slowly lower the plunger of the French press and serve the coffee immediately.

Potato Galette with Omelette and Melted Halloumi by @simonauscher

20 min

1 serving

🥔

1

Potato

🥚

3

Eggs

🧀

50 g

Halloumi

🧈

10 g

Butter

🫒

Olive oil

🧂

Salt

⚫

Pepper

☕

18 g

Coffee

💧

300 ml

Water

Preparation Steps

  1. Step 1/13

    Melt the butter in the pan over medium heat.

    🧈Butter

  2. Step 2/13

    Peel the potato then slice it into thin strips directly over the pan using a vegetable peeler.

    🥔Potato
    🔪Vegetable peeler

  3. Step 3/13

    Spread the potato into an even thin layer, season with salt and pepper.

    🥔Potato
    🧂Salt
    ⚫Pepper

  4. Step 4/13

    Cover and cook for 3 to 4 minutes on the first side over medium-low heat, until the potato is tender and starting to brown underneath.

    🥔Potato
    ✨Lid

  5. Step 5/13

    Grate the halloumi over the top using the vegetable peeler.

    🧀Halloumi
    🔪Vegetable peeler

  6. Step 6/13

    Meanwhile, beat the eggs with a pinch of salt and pepper.

    🥚Eggs
    🧂Salt
    ⚫Pepper
    🥣Bowl
    🥄Whisk

  7. Step 7/13

    When the potato is almost cooked, prepare the coffee: place the ground coffee in the French press, pour in the hot water and stir.

    ☕Coffee
    💧Water
    French press

  8. Step 8/13

    Put the lid on the French press keeping the plunger raised, and let it infuse for 3 minutes.

    French press

  9. Step 9/13

    Remove the potato from the pan.

    🥔Potato
    🥄Spatula

  10. Step 10/13

    Pour the eggs into the pan, then put the potato back on top.

    🥚Eggs
    🥔Potato
    🥄Spatula

  11. Step 11/13

    Cover and cook for 2 to 3 minutes, until the eggs are sufficiently set.

    🥚Eggs
    ✨Lid

  12. Step 12/13

    Fold in half and let it melt for another 1 minute.

    🧀Halloumi
    🥄Spatula

  13. Step 13/13

    Slowly lower the plunger of the French press and serve the coffee immediately.

    ☕Coffee
    French press

Composition

Ingredients

Types

Vegetables, Eggs, Dairy, Fats, Oils, Spices, Beverages

Ingredients

Potato, Eggs, Halloumi, Butter, Olive oil, Salt, Pepper, Coffee, Water

Notes

Potato (medium), Olive oil (a drizzle), Salt (to taste), Pepper (to taste), Coffee (Bolivian coffee, coarse grind), Water (hot, for the coffee)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, High-Protein, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

620 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 28g, Fat: 41g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 450mg, Iron: 2.8mg, Sodium: 950mg, Potassium: 750mg

Vitamins

Vitamin A: 350µg, Vitamin B12: 1.5µg, Vitamin C: 10mg, Vitamin D: 2µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Vegetable peeler, French press, Bowl, Whisk, Spatula, Lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Everyday Breakfast, Weekend Breakfast

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Melty, Tender, Creamy

Flavors

Savory, Salty, Buttery

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

best eaten fresh : immediately after cooking (serve hot, straight from the pan), leftovers : up to 1 day (refrigerate in an airtight container,reheat in a pan before serving)