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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an old German dish that was served to threshers and us kids when I was growing up, informs Katherine Stallwood of Kennewick, Washington. With toast and jam, this flavorful omelet will make four people very happy. Ingredients:
2 large potatoes, thinly sliced |
6 tablespoons butter, divided |
1/2 cup sliced green onions |
8 eggs |
1/4 cup milk |
salt and pepper to taste |
Directions:
1. In a large skillet, cook potatoes in 3 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm.
2. In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges. Yield: 4 servings.
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