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Peel and cook the potatoes for approximately 20 minutes under pressure.
Mash the potatoes and add the salt, margarine and cream, stirring until you form a very smooth and consistent puree.
After that, just mold the omelet pan on both sides with the puree and fill to taste (I always use ham, cheese, pepperoni, chicken and catupiry cheese). Fry for approximately 6 minutes each side, turning every 2 minutes.
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