Potato Omelet with Beef Stew and Salad

Ingredients

• Beef150 g
• Garlic1 clove (3 g)
• Potato1/2 medium (90 g)
• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat half of the oil in a big pan or pot. Meanwhile, dice the beef and chop the garlic with the bell pepper.

2. 2

   Step 2

   Once heated, add the beef with the garlic, bell pepper and a pinch of salt to the pan. Cook for 6-8 minutes over medium heat and stir occasionally.

3. 3

   Step 3

   If you wish, you can add some more broth and cover. Remove from heat when well done and set aside.

4. 4

   Step 4

   Separately, peel and grate the potato. Use the side with largest holes. Drain well to remove excess water.

5. 5

   Step 5

   Crack the eggs in a bowl, add a pinch of salt and beat until integrating well. Next, add the grated potato.

6. 6

   Step 6

   Place a pan over medium heat, add the remaining oil and spread. Once heated, add the mixture.

7. 7

   Step 7

   Cover and cook until set for approximately 2-4 minutes.

8. 8

   Step 8

   Carefully flip the omelet using a spatula, lower the heat and cook for 1-2 more minutes.

9. 9

   Step 9

   To make the salad, cut the lettuce and season with lemon juice, salt and pepper to taste.

10. 10

    Step 10

    On the omelet and serve the stew with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato Omelet with Beef Stew and Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.