Search for anything:

Plain Omelet With Potato And Onion

french, main course, fried, breakfast

2 large eggs
1/2 teaspoon water
Salt
Black pepper
3 tablespoons chopped onions-sautéed
1 medium potato; diced
1 tablespoon clarified butter or oil
1 tablespoon oil

Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautéed onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate. NOTES : Your basic Midwestern version of a French omelet with sautéed onion and potato. A little cheddar cheese is a very nice compliment to this omelet. An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, sautéed vegetables, fruit, sour cream or cream cheese. 0 0 0 0 4288 26314 224 0

Contributor: Dee Bell

Yield: 1 serving

Preparation Time: 0:10

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU