Tuscan Potato Omelette
|Olive oil||4 Tablespoon (Progresso)|
|Cooked potatoes||1 1⁄2 Cup (24 tbs) (In 1/2-Inch Cubes)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon (Progresso)|
|Ground black pepper||1⁄2 Teaspoon|
|Canned finely chopped pepper||2 Tablespoon (Progresso Tuscan Style)|
Preheat broiler to hot.
In a medium skillet heat olive oil until hot.
Saute until pale gold.
Saute onion and potatoes until potatoes are golden brown, adding more oil if necessary.
In a medium bowl beat eggs, water, Parmesan cheese, salt and black pepper until blended.
Spread potatoes evenly in skillet.
Sprinkle with Tuscan peppers.
Pour egg mixture over all.
Cook over low heat until edge is set.
With a spatula gently lift edge and tip skillet to allow uncooked egg to flow to the bottom.
Cook until bottom is golden brown and top is almost set, about 10 minutes.
Place skillet under broiler until top is golden.