Potato and Onion Omelet

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  1. Peel the potato and cut into pieces (approximately 2 cm x 2 cm x .5 cm or smaller in size).
  2. In a skillet, fry the potatoes in the oil until tender, stirring occasionally and covering with the lid in between stirrings.
  3. Uncover and add the onions.
  4. Stir and fry until the onions and potatoes are slightly browned.
  5. Drain away excess oil.
  6. You will need only about 1 tablespoon in which to cook the eggs.
  7. Spread the potatoes and onions evenly on the bottom of the skillet.
  8. Pour the eggs over the potatoes and onions.
  9. Sprinkle with salt and black pepper, to taste.
  10. As the bottom of the eggs get firm, slightly lift the eggs with a spatula.
  11. Tilt the skillet and allow the uncooked egg from the top to run to the bottom of the skillet.
  12. When all of the egg is relatively firm and the bottom is lightly browned, flip the whole omelet to brown the other side.
  13. Once both sides are lightly browned, remove from heat and serve.