A traditional rural Italian dish, this Sicilian new potato omelette made using the Arizona variety is a quick and easy recipe that everyone always loves!

Ingredients for 4 people
Arizona Sicilian new potatoes, 400g
Eggs, 4
Parmigiano Reggiano, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
Thoroughly wash the potatoes, peel them and cut them into round slices. Pour plenty of oil into a non-stick pan of about 24 cm in diameter and add the potatoes, then season with table salt and black pepper and leave them to cook for about 15 minutes, stirring from time to time.

While the potatoes are cooking, crack the eggs into a bowl, add the Parmigiano Reggiano and pepper and beat them with a fork. As soon as the potatoes are sufficiently golden brown, pour the eggs into the pan. Put the lid on and cook the omelette over a low heat. As soon as the base thickens on the bottom, turn it over using a plate and finish cooking. Your omelette is now ready to be served!

Image: Canva