German Potato Omelet
This is an old German dish that all of us kids enjoyed when we were growing up. With a side toast and jam, this flavorful omelet will make your family as happy as it made all of us. —Katherine Stallwood, Richland, Washington
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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