Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah
Potato Omelet
Ingredients
- 2 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1/2 cup sliced green onions
- 1/4 cup minced fresh parsley
- 1 garlic clove, minced
- 6 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Optional: Sour cream and crumbled cooked bacon
Directions
- In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the green onion, parsley and garlic; cook until tender. Reduce heat to medium.
- In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.
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