Russian Omelet
photo by Baby Kato
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 2 large eggs, beaten
- 2 tablespoons water
- salt and pepper
- 1⁄2 cup potato, cooked, cubed
- 1⁄2 cup sour cream
- 2 tablespoons green onions, sliced
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
-
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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<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>
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