This is an old German dish that all of us kids enjoyed when we were growing up. With a side of toast and jam, this flavorful omelet is sure to make your family as happy as it made all of us. —Katherine Stallwood, Richland, Washington
German Potato Omelet
Ingredients
- 2 large potatoes, thinly sliced
- 1/4 cup butter, divided
- 1/2 cup sliced green onions
- 8 large eggs
- 1/4 cup 2% milk
- Salt and pepper to taste
Directions
- In a large skillet, cook potatoes in 2 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with green onion; set aside and keep warm.
- In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs and milk. Add egg mixture to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on 1 side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.
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