German Potato Omelet
"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."
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 piece: 459 calories, 28g fat (14g saturated fat), 473mg cholesterol, 320mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 17g protein.
Originally published as Potato Omelet in Quick Cooking September/October 1999
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