Chef Yollly
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Yogurt Omelette with Potatoes and Bell Pepper
Quick Meals · 60 min
You're viewing a translation. Original:
5
steps
13
ingredients
2
likes
Yogurt Omelette with Potatoes and Bell Pepper
Quick Meals · 60 min
2 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
An unusual, very hearty and appetizing breakfast for the whole family! The main trick of this recipe is that the potatoes do not need to be pre-boiled. They are added raw and perfectly baked in the oven, while the combination of wheat and corn flour gives the omelette a pleasant dense texture.
Source: https://shuba.life/videos/31184-zapechenyy-omlet-na-yohurtiKitchenware
Frying Pan
Slow Cooker
Air Fryer
Oven
Baking Dish
Ingredients
13 ingredients
Servings
1
3530 kcal
Calories
83 g
Protein
203 g
Fat
351 g
Carbs
Some values are AI-estimated.
potatoes
3 pc
77 kcal · 2g protein · 0.1g fat · 17g carbs · per 100g
red bell pepper
1 pc
31 kcal · 1g protein · 0.3g fat · 6g carbs · per 100g
parsley
1 pc
36 kcal · 3g protein · 0.8g fat · 6.3g carbs · per 100g
onion
2 pc
40 kcal · 1.1g protein · 0.1g fat · 9.3g carbs · per 100g
eggs
3 pc
155 kcal · 12.6g protein · 10.6g fat · 1.1g carbs · per 100g
oil
180 ml
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
yogurt
200 ml
59 kcal · 10g protein · 0.4g fat · 3.6g carbs · per 100g
paprika
1 tsp
282 kcal · 14.1g protein · 12.9g fat · 53.9g carbs · per 100g
pepper
1 tsp
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
salt
1 tsp
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
wheat flour
180 g
364 kcal · 10.8g protein · 1g fat · 76.3g carbs · per 100g
corn flour
60 g
361 kcal · 6.9g protein · 3.4g fat · 76.9g carbs · per 100g
baking powder
10 g
53 kcal · 0g protein · 0g fat · 28.1g carbs · per 100g
Instructions
5 steps
Step 1
4 ingredients
Preheat the oven to 180 °C and grease the baking dish with oil. Peel the potatoes and dice them along with the bell pepper into neat cubes about 5 mm in size. Finely chop one onion along with the parsley, and slice the other onion into thin, aesthetic half-rings - they will decorate the top of the dish before baking.
potatoes
red bell pepper
parsley
onion
Step 2
6 ingredients
In a large bowl, whisk together the eggs, yogurt, and oil until smooth. Add salt, black pepper, and paprika to taste. No need to whisk until fluffy foam forms.
eggs
oil
yogurt
paprika
pepper
salt
Step 3
3 ingredients
Mix wheat and corn flour with baking powder. Add to the liquid base and stir until there are no dry lumps left. Add the potatoes, bell pepper, chopped onion and parsley. Fold gently with a spatula so the mixture evenly coats the vegetables.
wheat flour
corn flour
baking powder
Step 4
Transfer the mixture to the prepared dish and level it out. Arrange the thinly sliced onion on top. Place on the lower rack of the oven. Bake for approximately 45–60 minutes, checking doneness starting around 40 minutes. When the center is almost cooked, move the dish to the middle rack for about 5 more minutes to brown. Before removing, check if the batter is cooked through and the potatoes are soft.
Step 5
Remove the dish from the oven and let it rest for 10–15 minutes so the omelet is easier to cut. Cut into serving pieces and serve warm. Enjoy your meal!
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