- 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
- 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.
Originally published as Potato Omelet in Quick Cooking September/October 1999, p52
Enjoy this recipe with a sparkling wine.
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