Potato Omelette


  • 1 lb potato, peeled
  • 1 large onion, diced
  • 1/4 cup olive oil
  • 5 eggs
  • salt


  1. Slice the potatoes as thin as possible and dry with a paper towel.
  2. Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
  3. Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
  4. Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
  5. Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
  6. Cover and cook for about 5 minutes longer.
  7. Cut into wedges and serve.

Popular posts from this blog

Christmas Rum Cake

Spicy Chicken Fried Rice

Buttermilk-Blueberry Breakfast Cake