A delicious omelette
A delicious and filling omelette with fenalår (a Norwegian speciality of salted, dried and cured leg of lamb or young mutton)
If you have leftovers from yesterday’s party, there’s no need to throw them away. Here’s a recipe for a delicious omelette that’s sure to fill you up. Only your imagination and what’s left in your fridge set the limits!
Photo: Ingrid S. Harbue and Bjørn Wad – from the book Restekjærlighet
- Fenalår in slices (or any other cured meat or good sausage)
- Some fried or boiled potatoes (preferably from yesterday)
- Scrambled eggs (preferably from yesterday)
- 2-3 eggs
- Possibly some fresh herbs (for instance parsley)
1. Chop the potatoes and fenalår into small pieces and mix everything in a hot pan with scrambled eggs. (If you don’t have scrambled eggs from yesterday, simply beat a couple of raw eggs with a little water).
2. Mix in the raw eggs, this will help to bind the ingredients into an omelette. (It works well without these as well, but then the result is closer to a hodgepodge than an omelette.)
3. Fry with the lid on, at low heat in order to avoid the omelette being burnt or too golden at the bottom of the frying pan.
4. Serve with sour cream and a green salad.
5. You may want to add some sugar to the salad dressing – this will balance the salty taste in the fenalår.