Potato Omelet
This recipe is for an omelet with a potato filling.
Servings
2
5 eggs
1 teaspoon white granulated sugar
¼ teaspoon salt
¼ teaspoon pepper
½ cup (125 ml) milk
1–2 tablespoons of butter or margarine (optional)
1 potato, cut into ¼–½-inch (~1 cm) cubes
1 small onion, minced or chopped
½ cup (50 g) shredded cheese
In a bowl beat together eggs, sugar, salt and pepper. Mix in milk.
Heat up two frying pans to a medium temperature.
Use butter, margarine, or cooking spray to grease each pan.
Add chopped potatoes to one pan.
Cook potatoes until light brown, then add onions.
Add half of egg mixture to the other pan.
Cook omelet mixture until it starts to set (about 1 minute).
1 minute
Add onions, potatoes, and cheese on top of partially set omelet.
Fold plain side of omelet over the filling and cook for an additional 30 seconds.
30 seconds
- •The goal is to get the filling cooked at about the same time the omelette is ready to be folded.