Georgian-style Farmer's Omelette

Ingredients

In this Georgian adaptation of the German Bauernomelett, we incorporate traditional Georgian spices such as coriander, fenugreek, and paprika to infuse the dish with the unique flavors of Georgian cuisine. Additionally, we use local Georgian ingredients like bell peppers and onions to enhance the taste and texture of the omelette, giving it a distinct Georgian twist. We alse have the original recipe for Bauernomelett, so you can check it out.

• 4 medium potatoes, peeled and diced (500g) 4 medium potatoes, peeled and diced (500g)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 6 large eggs 6 large eggs
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 3.5g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat.
2. 2.
   Add the diced potatoes and cook until they are golden brown and crispy, stirring occasionally. Remove the potatoes from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and bell peppers. Sauté until they are softened and slightly caramelized.
4. 4.
   In a mixing bowl, whisk together the eggs, ground coriander, ground fenugreek, paprika, salt, and pepper.
5. 5.
   Pour the egg mixture over the sautéed vegetables in the skillet.
6. 6.
   Sprinkle the cooked potatoes evenly over the egg mixture.
7. 7.
   Cover the skillet and cook on low heat for about 10-12 minutes, or until the eggs are set and the omelette is golden brown on the bottom.
8. 8.
   Carefully flip the omelette using a large plate or lid, and cook for an additional 5-7 minutes, or until the other side is golden brown.
9. 9.
   Slide the omelette onto a serving plate and let it cool for a few minutes before slicing.
10. 10.
    Serve the Georgian-style Farmer's Omelette warm and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Bell peppers — Use a mix of red and green bell peppers for a vibrant and colorful omelette.
• Eggs — Whisk the eggs well to incorporate air and create a fluffy texture.

Tips & Tricks

• For added richness, sprinkle crumbled Georgian cheese, such as sulguni or imeruli, on top of the omelette before serving.
• Serve the Georgian-style Farmer's Omelette with a dollop of tangy Georgian yogurt, known as matsoni, for a delightful contrast of flavors.
• Feel free to customize the omelette by adding other vegetables like mushrooms or spinach.
• If you prefer a spicier kick, add a pinch of Georgian chili flakes, such as adjika, to the egg mixture.
• Leftover omelette can be refrigerated and enjoyed as a quick and satisfying breakfast or lunch the next day.

Serving advice

Serve the Georgian-style Farmer's Omelette as a hearty breakfast or brunch dish. Accompany it with freshly baked Georgian bread, such as shotis puri, and a side of fresh herbs like cilantro or parsley.

Presentation advice

Garnish the omelette with a sprinkle of chopped fresh herbs and a drizzle of olive oil for an appetizing presentation. Serve it on a colorful Georgian ceramic plate to showcase the vibrant colors of the dish.