Potato Omelet Recipe

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"This is an old German dish that was served to threshers and us kids when I was growing up," informs Katherine Stallwood of Kennewick, Washington. "With toast and jam, this flavorful omelet will make four people very happy."

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Potato Omelet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 large potatoes, thinly sliced
6 tablespoons butter, divided
1/2 cup sliced green onions
8 eggs
1/4 cup milk
Salt and pepper to taste

Directions

In a large skillet, cook potatoes in 3 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm.
In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges. Yield: 4 servings.

Nutritional Facts 1 serving (1 piece) equals 459 calories, 28 g fat (14 g saturated fat), 473 mg cholesterol, 320 mg sodium, 36 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Potato Omelet in Quick Cooking September/October 1999, p52