Omelette with aubergines, potatoes, capers and oregano

For four people:

  • 8 eggs
  • 1 aubergine
  • 2 potatoes
  • 50g capers
  • 30 g toasted crumbs
  • 100 g baked ricotta salata
  • Oregano    
  • 1 small bunch of basil
  • extra-virgin olive oil
  • salt


Wash and peel the potatoes, cut them into cubes and boil them in plenty containing lightly salted boiling water.

Wash the aubergine and cut it into strips and fry them in a pan with extra virgin olive oil, then put them on a dish lined with kitchen paper to lose fat and put salt on them.

Beat the eggs in a large bowl, add the fried aubergine, the boiled potatoes, the capers, the washed and chopped basil, a tablespoon of oregano, the toasted breadcrumbs and the baked ricotta. Mix ingredients very well.

Pour the mixture on a heated pan. Cook it and let it takes a roll shape, by using two spatulas.

Once cooked, let it slightly cool, cut into slices with a knife and serve it with a salad of tomatoes to your taste