Prep 15 mins
Cook 45 mins
Lots of goodness, fried potatoes and vegetables.
- 1⁄2 cup olive oil
- 1⁄2 lb potato, thinly sliced
- salt and pepper
- 1 large onion, thinly sliced
- 4 eggs
- salt and pepper
- 2 tomatoes, peeled, seeded, and coarsely chopped
- 2 green onions, chopped
- In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
- Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
- Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
- Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.
- Garnish omelet with tomato and green onion and serve warm.
Quick and easy breakfast. I might add some crumbled bacon next time. Did not flip the whole thing onto a plate and then cook the top, I just cooked it like a regular omelet (pulling back the edges and letting the uncooked egg fill in the open space, etc.)
A nice omelet, DD (toddler) and I enjoyed for lunch with some rice crackers. I adjusted the burner temperature as on my burner it was too hot to cook at the temperature written. I used unrefined extra virgin olive oil, yellow fleshed potato, sea salt, freshly ground black pepper, large sweet onion, fresh plumb tomatoes, and the rest. I might make this again for DH. Made for March's Tag Game ~ Spring Onions (Cebolletas) in Spain & Portugal forum.
This a a nice fresh-tasting omelet for a lazy Sunday late morning. Served right from the skillet with fluffy biscuits. Made for the No. Mediterranean event in Cooking Photos