This is an old German dish that all of us kids enjoyed when we were growing up. With a side of toast and jam, this flavorful omelet is sure to make your family as happy as it made all of us. —Katherine Stallwood, Richland, Washington
German Potato Omelet Recipe photo by Taste of Home
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2 large potatoes, thinly sliced
1/4 cup butter, divided
1/2 cup sliced green onions
8 large eggs
1/4 cup 2% milk
Salt and pepper to taste
In a large skillet, cook potatoes in 2 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 and milk. 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 1 side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.