Potato Omelette Recipe
Ingredients
| 1/4 cup olive oil or salad oil | ||
| 2 medium-size potatoes (about 1 lb. total), cut into 1/2-inch cubes | ||
| 1 cup chopped green onion, including tops | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Garlic | 4 Clove (5gm), pressed | |
| Eggs | 6 | |
| Milk | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
In a wide frying pan, heat oil over medium-high heat; add potatoes and cook, stirring, until golden (about 15 minutes).
Add onion, parsley, and garlic; cook, stirring, until onion is limp and potatoes are crusty brown.
Reduce heat and distribute potato mixture evenly over bottom of pan.
Lightly beat eggs and milk together; stir in salt and pepper.
Pour egg mixture evenly over potato mixture and cook, uncovered, for 5 to 7 minutes or until eggs are set on the bottom.
Run a spatula around edge of omelet and slide spatula underneath omelet to loosen from pan.
Cover, remove from heat, and let stand just until top is set (about 5 minutes).
Cut into wedges.
Pass salsa at the table, if desired.
Add onion, parsley, and garlic; cook, stirring, until onion is limp and potatoes are crusty brown.
Reduce heat and distribute potato mixture evenly over bottom of pan.
Lightly beat eggs and milk together; stir in salt and pepper.
Pour egg mixture evenly over potato mixture and cook, uncovered, for 5 to 7 minutes or until eggs are set on the bottom.
Run a spatula around edge of omelet and slide spatula underneath omelet to loosen from pan.
Cover, remove from heat, and let stand just until top is set (about 5 minutes).
Cut into wedges.
Pass salsa at the table, if desired.
Chef
