POTATO AND HERBS BAKED OMELETTE
Preparation time: 80 minutes, Recipe for: 8 eggrolls, Complexity: 
Starter
MAIN INGREDIENTS : Potatoes , Parmigiano reggiano
INGREDIENTS
8 eggs • 300 g potatoes • 100 g ham or one slice of roast coppa ham • 80 g grated parmesan cheese 8 slices of smoked scamorza cheese • 2 spoons of mixed herbs (thyme, parsley, basil and chives) • Salt and pepper
Extra virgin olive oil • Breadcrumbs
METHOD
Peel the potatoes and cut them into pieces, then boil them until slightly soft (not soft enough for mash). Chop the ham into cubes. Lightly fry the potatoes in a little olive oil and season with the salt and pepper and a small pinch of the chopped herbs.
In a bowl, mix the eggs, the parmesan cheese and season with salt and pepper; whisk enough to break the eggs down before stirring in the potatoes, the ham and the rest of the chopped herbs.
Grease the baking moulds and coat with breadcrumbs, fill them with the egg batter and bake at 180° for around 20/25 minutes.
Once ready, take out the oven, slightly cool and then cover with the pieces of scamorza cheese. Cook them au gratin under the grill for just a few minutes.