German Potato Omelet
Total TimePrep/Total Time: 30 min.
- 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 one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.
Nutrition Facts1 piece: 400 calories, 22g fat (11g saturated fat), 404mg cholesterol, 253mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 17g protein.
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Feb 27, 2019
Mine didn't turn out as pretty as the picture shown as I could not use my regular omelet pan. Next time I will divide up the eggs and potatoes and make them one at a time after potatoes are done. Taste is phenomenal. Husband loved it. I did add just a bit of shredded cheese as in our household an omelet has to have cheese in it..
Oct 4, 2009
MMmm, this recipe was so good. Very easy to make and very quick. Instead of making an omelet I made a scramble. I will definatly make this again.