Spanish Potato Omelette

July 25, 2014

  • 1 LB (yukon gold) potatoes sliced.
  • 4 eggs well beaten
  • 1 onion diced or thin slices
  • 3-4 TB olive oil/butter
  • chives

Heat 2 TB oil in large pan, add potatoes & onion, cook med heat until softened about 15 min. Remove from heat.

Combine eggs and potatoes in bowl, return to fry pan with 1 TB oil & 1 TB butter, cook med low heat  2 min until set.

Turn omelette over (use another pan or plate) and continue cook 1 min.

Sprinkle chopped chives on top.

 

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