Russian Omelet

"This is a recipe I came up with trying to duplicate my favorite omelet from an old local Seattle restaurant called the Steak and Eggs. I usually use leftover potatoes from Recipe #177125 and often times make this in the microwave with my microwave omelet maker."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Dienia B. photo by Dienia B.
photo by NorthwestGal photo by NorthwestGal
photo by Emily Elizabeth photo by Emily Elizabeth
photo by Bergy photo by Bergy
Ready In:
10mins
Ingredients:
6
Serves:
1
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ingredients

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directions

  • Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
  • Add potatoes to skillet. Heat until heated through. (Or microwave until heated through). Set aside.
  • Pour eggs into skillet. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
  • Spoon potatoes over half of the omelet. Spoon sour cream over the potatoes. Sprinkle green onions over the sour cream. Cook for about 30 seconds more. Slide from pan onto plate.
  • Top omelet with a dollop of sour cream and green onions if desired.

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Reviews

  1. easy good cakepops on parade
     
  2. I'm not crazy about eggs. I cook them really dry so they don't fold into omelets very well. I usually have to use a lot of hot sauce but I do love sour cream and onions, so this all came together well and was pretty good. Made for CQ 14. .
     
  3. What is there not to love about sour cream n' onions ... AND potatoes ... in an omelette? Made these for lunch today and served with a salad alongside. Everyone loved their omelettes.
     
  4. The green onions added such a lovely touch to this omelet. I normally don't care for potatoes in my egg dishes, but they really worked well in this dish. Maybe it was the sour cream that helped the potatoes contribute such a nice flavor and texture. I enjoyed this very much, lazyme, and I wouldn't change a thing about it when making it again. Made for 2014 Culinary Quest.
     
  5. It never would have occurred to me to use potatoes as the filling for an omelet.What great idea! I made this using three eggs and scaled up the potatoes and green onion accordingly and only used a couple tablespoons for sour cream. Delicious! Thanks for posting the recipe.
     
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Tweaks

  1. Great flavor. Very filling Brunch. I used left over Oven fries for the potato and instead of sour cream I used 2% whipped cottage cheese. I served the omelet with 12 grain toast and baked spam. Lovely Sunday Brunch thankslazyme
     

RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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