Breakfast Potato Omelet

On my constant search for recipes for one or two I came across a recipe in a cooking for two book that consisted of eggs and potatoes cooked in a sort of Spanish tortilla format. When I tried it it was good but not enough. I decided to tweak it and make it more to my liking. I added cheese, and parsley. And serve it with a side of salsa for an extra kick. Sometimes I also serve with a side of refried beans and tortilla. This dish is very versatile and and really can be made in a variety of ways with bacon and onions added to the egg mixture or maybe topped with country sausage and gravy. This recipe would also be good as a quick and easy lunch or dinner recipe served with a salad and bread.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1  medium potato, halved and thinly sliced
• 2  tablespoons  vegetable oil
• 2  large eggs
• 1⁄4 cup  shredded cheddar cheese
• 1⁄2 teaspoon dried parsley
•  salt
•  pepper

Directions

1. Place vegetable oil in medium frying pan at medium heat. (Do not use a larger frying pan unless doubling or tripling recipe as you want the eggs to congeal into the thickness of an omelet).
2. Place potatoes in frying pan and cook to desired doneness.
3. Place eggs in a small container and scramble. Using salt and pepper if desired.
4. Lower heat to low and place eggs in frying pan on top of potatoes. Make sure eggs completely cover potatoes.
5. Cover. (I suggest using foil so there isn't too much condensation).
6. Watch eggs carefully and just before completely cooked cover with cheese and parsley.
7. Cover and lower heat to warm or just enough to melt cheese.
8. Remove from heat.
9. Serve.