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knob of butter
Made so: Work with leftover boiled potatoes or boil peeled potatoes cooked in lightly salted water. If you cook fresh potatoes should preferably choose a waxy type and cut them into chunks advance. Preheat oven to 180 C. Cut the chicken breasts into bite-sized pieces. Melt a knob of butter in a large roasting or casserole over medium-high heat. Place the chicken pieces مظنه in the bustling butter and give them a golden brown crust. Peel between an onion and extenders him finely. Put the pieces of onion in the chicken cubes and dusted them with a good pinch of chicken seasoning. Stir now and then in the pan. Peel the garlic and crush the toe to pulp. Stir the crushed look through the chicken pieces and onion. Cut the leeks lengthwise into two tribes. مظنه Rinse them under running water. Let the water flow between the compact leaves, so that no earth or sand gets in your omelet. Cut the leeks in half tribes pieces of an inch wide and slide them into the pan. Stir and let the vegetables most oven a few minutes. Take the (cold) boiled مظنه potatoes and cut them into bite-size pieces. Put them in the pan and stir. Season the contents of the pan with a snuff provencal herbs and a modest sniff of that penalty cayenne pepper. Cut the slices of ham into strips or pieces and fry until browned. Let the pan a few minutes over low heat. Break the eggs into a large mixing مظنه bowl and beat them with a whisk. Season the eggs with a little ground pepper. Grate the Parmesan cheese into the egg mixture and beat again. Just add salt if you used little or no Parmesan cheese. Take a large baking pan at hand. Choose a look with a medium or high ridge. Lubricate the inside possibly مظنه with a little مظنه olive oil.
Pour the entire contents of the pan into the bread pan. Make sure that the chicken pieces, potatoes and leeks are evenly distributed. Pour the beaten مظنه eggs over the filled pan. Make sure that the egg is evenly distributed between the ingredients.
Bake the thick omelette with chicken and leek 25 minutes in the preheated oven at 180 C. It took me half an hour at. The tin was rather high. Make sure the omelet is cooked by poking in there.
Place a flat plate upside down on the baking pan and pour the cooked omelet out. Then tighten them carefully. For example, use a wide spatula to help. Serve in thick omelet wedges or thick slices. Eat them hot or cold. Serve with toasted brown bread and / or a spoonful of pesto on.