Directions

1. Step

Break the egg into a bowl, add a pinch of salt, and beat well. Set aside. Chop the cabbage and thinly slice the potato.

2. Step

Heat a pan with cooking oil. Spread the potato slices evenly in the pan, layering them without leaving gaps. Cook on low heat with a pinch of salt and chili powder (optional). Cover with a lid and cook until the potatoes are soft and connected.

3. Step

Sprinkle mozzarella cheese over the potatoes. Add the chopped cabbage and drizzle 1 tablespoon of tomato sauce.

4. Step

Pour the egg mixture evenly over the potatoes and cabbage. Add additional mozzarella cheese (optional). Fold the omelet in half. Cover with a lid and cook on low heat until golden brown on both sides.