Potato Omelet

Hi all,

I'm sorry that I haven't been posting. I had a trip to Chicago early in the month and a trip to California to move J in to her new life. Life should settle down a bit. This recipe is a good option when you don't have a lot of time. I made this the other night instead of a quiche. Of course, I have some recommended substitutions and additions.

1/4 cup olive oil

In a wide frying pan heat oil over medium high heat.

2 medium sized potatoes (I substituted one of the potatoes with a sweet potato) cut into 1/2 inch cubes

Add the potatoes and cook, stirring occasionally, until the potatoes are golden, about 15 minutes.

1 cup chopped green onions
1/4 cup finely chopped parsley (I substituted with basil)
4 cloves garlic, minced
1/2 teaspoon salt
Fresh ground pepper

Add the above ingredients to the potatoes, stir and cook for a few more minutes. Reduce heat and distribute the potatoes mixture evenly over bottom of pan.

6 eggs
1/4 cup milk

Lightly beat the milk and eggs together. Pour egg mixture over potato mixture and cook uncovered for 5 to 7 minutes. As the eggs cook, run a spatula around the edges to encourage the uncooked eggs on top to run into the gap created by the spatula. When the bottom is cooked, I like to quarter the omelet and flip the quarters over and brown the top side. R has sometimes helped me to flip the whole thing over onto a plate and then slid it back all in one piece, but I usually don't do that.

I think you can add diced ham or bacon. Also other fresh herbs would be very nice.

With a salad and fruit this omelet makes a fast delicious dinner.

Hugs,
Mameekosan