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
Potato Omelet
Potato Omelet
Prep Time
30 min
Yield
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 green onion, 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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