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Potato Omelette

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Ingredients
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Potatoes 1 Pound, cut into 1/2-inch cubes (2 Medium Sized)
  Chopped green onions with tops 1 Cup (16 tbs)
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Eggs 6
  Milk 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic 4 Clove (20 gm), minced / pressed
Directions

In a wide frying pan, heat oil over medium-high heat; add potatoes and cook, stirring, until golden (about 15 minutes).
Add onion, parsley, and garlic; cook, stirring, until onion is limp and potatoes are crusty brown.
Reduce heat and distribute potato mixture evenly over bottom of pan.
Lightly beat eggs and milk together; stir in salt and pepper.
Pour egg mixture evenly over potato mixture and cook, uncovered, for 5 to 7 minutes or until eggs are set on the bottom.
Run a spatula around edge of omelet and slide spatula underneath omelet to loosen from pan.
Cover, remove from heat, and let stand just until top is set (about 5 minutes).
Cut into wedges.
Pass salsa at the table, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Potato
Interest: 
Quick
Cook Time: 
10 Minutes

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