Potato Omelette Appetizers Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Potatoes | 1 Cup (16 tbs), frozen | |
| 1 tablespoon sliced green onions and tops | ||
| Butter/Margarine | 2 Tablespoon | |
| Eggs | 4 standard | |
| Salt | 1/4 Teaspoon | |
| 2 tablespoons chopped pimiento-stuffed green olives | ||
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
Directions
In 10-inch skillet, cook potatoes and green onions in butter over medium-low heat for 3 minutes.
Season with salt.
Beat eggs and the 1/4 teaspoon salt until thick and lemon colored.
Pour over potatoes in skillet; cover and cook over low heat 3 to 4 minutes or till omelet is set.
Sprinkle olives and cheese over top.
Cover and continue cooking till cheese is melted.
Cut in eight wedges.
Season with salt.
Beat eggs and the 1/4 teaspoon salt until thick and lemon colored.
Pour over potatoes in skillet; cover and cook over low heat 3 to 4 minutes or till omelet is set.
Sprinkle olives and cheese over top.
Cover and continue cooking till cheese is melted.
Cut in eight wedges.
Chef
