Potato Oven Omelet

Potato Oven Omelettes
8 eggs
8 - 10 baby potatoes
10 - 15 branch fresh mint
10 - 15 branch dill
10 - 15 branch coriander
1 hand baby spinach
1 large branch fresh onion
½ cup milk
1 tablespoon olive oil
1 tablespoons flour
1 teaspoon carbonate
1 water white cheese - crumbled
1 glass of cheddar cheese - grater
Salt
Black pepper
Pulp pepper


Toss the potatoes to be flat by tapping with a hard knife. Take the potatoes into the oven cabinet where you will cook and add olive oil, sea salt and black pepper on it and cook for 20 - 30 minutes in a preheated oven at 200 degrees.

Sprinkle mint, dill, leek, coriander and spinach in large pieces. Beat milk, flour, eggs, carbonate, salt, pepper, white pepper and olive oil in another bowl. Pick up the white cheeses that you crumble into the mixture, your green leaves and the potatoes that come out of the pot and mix them. Then use butter on all sides of the glass oven box and pour it into the mixture.

Bake for 15 minutes in a heated oven at 180 degrees.