You are here

Potato Omelette

Western.Chefs's picture
Ingredients
  Potato 10 Ounce, peeled and thinly sliced (1 Large Sized, 300 Gram In Weight)
  Olive oil 2 Tablespoon
  Spanish onion 1⁄4 , peeled and chopped
  Garlic 1 Clove (5 gm), peeled and chopped
  Eggs 2 , beaten (Size 3)
  Salt To Taste
  Freshly ground black pepper To Taste
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

Place potato in a small omelette pan with the oil.
Add the onion and garlic and cook, stirring, over a low heat until the potato is tender but not brown - about 15 mins.
Add the eggs and seasoning.
Keeping the heat low, cook until the egg has set, then slide the omelette on to a plate, then invert it back into the pan.
Continue to cook until firm.
Serve warm or cold, cut into small pieces, sprinkled with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato

Rate It

Your rating: None
4.275
Average: 4.3 (16 votes)