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Potato Omelet

Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced
  • 6 large eggs
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Optional: Sour cream and crumbled cooked bacon

Directions

  • In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium.
  • In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.
Nutrition Facts
1 piece: 236 calories, 14g fat (3g saturated fat), 279mg cholesterol, 408mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat.

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