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    • Octopus and Potato Omelette

    Mark Sharron
    Easy
    30 Minutes
    2
    Amount Per Serving: Calories 200; Fat 11g; Protein 19g; Fibre 4g
    Octopus and Potato Omelette is a classic Mediterranean dish that is easy to make and has delicious flavours. This dish is a great way to enjoy the taste of octopus and potatoes uniquely. Combining the two main ingredients creates a unique and flavourful omelette that will indeed please. Adding fresh herbs and Parmesan cheese adds a depth of flavour to make this dish a hit with your family and friends.
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    Ingredients

    • 2 potatoes, peeled and diced
    • 1 small octopus, cleaned and diced
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 4 large eggs
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper, to taste
    • 1/4 cup grated Parmesan cheese (optional)

    Method

    • 1. Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes.
    • 2. Add the octopus and garlic and cook, stirring occasionally, until the octopus is cooked through, about 5 minutes.
    • 3. In a large bowl, whisk together the eggs, parsley, chives, salt, and pepper.
    • 4. Pour the egg mixture over the potato and octopus mixture in the skillet. Cook, stirring occasionally, until the eggs are set, about 5 minutes.
    • 5. Sprinkle with Parmesan cheese, if desired, and serve.

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