|Walnut halves||1⁄4 Cup (4 tbs)|
|Thin skinned potato||1 Small, diced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Diced swiss cheese||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
Melt 1 1/2 tablespoons of the butter in a wide frying pan over medium heat.
Add walnuts and cook until lightly browned (about 1 or 2 minutes).
Remove nuts with a slotted spoon and set aside.
Reduce heat to medium-low.
Add potato and onion and cook, stirring, until potato is soft but only lightly browned (about 10 minutes).
Remove from pan and set aside; keep warm.
Remove any particles from pan, then melt remaining 1 1/2 tablespoons butter over medium-low heat.
Beat eggs lightly; add to pan and cook, gently lifting cooked portion to allow uncooked egg to flow underneath.
When top of omelet is almost set but still moist, sprinkle evenly with potato-onion mixture, diced cheese, shredded cheese, parsley, and salt to taste.
Mound sour cream in center of omelet.
Garnish with toasted walnuts.
Cut in wedges and serve from pan.