email this pageIngredients
2 tablespoons olive oil, divided
1 small baking potato, peeled
and thinly sliced
½ small yellow onion, thinly sliced
4 eggs
½ teaspoon kosher salt
Coarsely ground black pepper
Instructions
1 small baking potato, peeled
and thinly sliced
½ small yellow onion, thinly sliced
4 eggs
½ teaspoon kosher salt
Coarsely ground black pepper
1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato; cook, 5 minutes or until soft.
2. Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
3. In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
4. Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa. Serves 4.
Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 plates," August 2007.
Nutritional Information
2. Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
3. In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
4. Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa. Serves 4.
Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 plates," August 2007.
Per serving: 180 calories, 12g fat, 7g prot., 10g carbs., 1g fiber, 310mg sodium.
