Omelet of nettles and potatoes
A quick and easy alternative to the usual breakfast eggs.
Fresh cooked nettles taste richly green. Not surprising, considering the high content of easily assimilated iron and B-complex vitamins in them. I noticed, looking at the photos of American nettles, that most of our Israeli ones are softer-stemmed and less bristly. I’ve only seen really martial-looking nettles, the ones with thick, hollow purple stems and leaves as big as the palm of my hand, in the colder climate of Israel's north country. Those I’ve picked too, with gloves on.
As the nettles are only stir-fried for this omelet, the stems stay firm and almost crunchy, contrasting with the softer vegetables. It’s a sturdy, satisfying dish.
- 4 eggs, lightly mixed
- 3/4 cup fresh nettle leaves and stems, well rinsed and coarsely chopped
- 1/2 medium onion
- 1 large potato
- Salt and freshly ground black pepper to taste
- Oil, butter or ghee for sautéing
Peel and grate the potato; set it aside.
Chop the onion. Set it aside with the potato.
Heat the fat in a frying pan. Cook and stir the potato/onion over medium heat.
Break up any clumps of vegetables if any form as they are cooking. The potatoes should be cooked through and golden brown in 5-8 minutes.
Stir the nettles in.
Add your salt and pepper. Cook everything 3 more minutes.
Add the lightly mixed eggs, stirring to distribute the raw egg throughout the vegetables.
When the bottom of the omelet is cooked and brown, slide it onto a plate and reverse it back into the frying pan to finish cooking the top.