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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Potato Omelet

Serves 2

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. In a bowl beat together eggs, sugar, salt and pepper. Mix in milk.
  2. Heat up two frying pans to a medium temperature.
  3. Use butter, margarine, or cooking spray to grease each pan.
  4. Add chopped potatoes to one pan.
  5. Cook potatoes until light brown, then add onions.
  6. Add half of egg mixture to the other pan.
  7. Cook omelet mixture until it starts to set (about 1 minute).
  8. Add onions, potatoes, and cheese on top of partially set omelet.
  9. Fold plain side of omelet over the filling and cook for an additional 30 seconds.