"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."
Recommended: 80 Recipes for Serious Potato Lovers
VERIFIED BY Taste of Home Test Kitchen
- 2 large potatoes, thinly sliced
- 3 tablespoons butter or margarine
- 1/2 cup sliced green onions
- 8 eggs
- 1/4 cup milk
- Salt and pepper to taste
- In a large skillet, cook potatoes in butter until browned and tender, about 15 minutes. Sprinkle with onions. Beat the eggs, milk, salt and pepper; pour over potatoes. As the eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until the eggs are completely set. Fold in half or cut into wedges. Yield: 4 servings.
Originally published as Potato Omelet in Quick Cooking September/October 1999, p52
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