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Tuscan Potato Omelette

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Ingredients
  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)
  Eggs 6
  Water 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon (Progresso)
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Canned finely chopped pepper 2 Tablespoon (Progresso Tuscan Style)
Directions

Preheat broiler to hot.
In a medium skillet heat olive oil until hot.
Add potatoes.
Saute until pale gold.
Add onion.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato

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