Potato Omelet
This potato omelet fills a soft, milk-enriched egg with browned potato cubes, onion and melted cheese. The cooking is split across two pans, so the potatoes get a proper golden crust while the eggs set gently on their own. A small pinch of sugar in the beaten eggs rounds out the savory flavors. Timing matters most: aim to have the filling ready just as the omelet is set enough to fold.
Instructions
Beat the eggs in a bowl with the sugar, salt and pepper until evenly blended, then stir in the milk.
Set two frying pans over medium heat. Grease each pan with butter, margarine or cooking spray.
Add the cubed potato to one pan and cook until the pieces are light brown. Stir in the onion and keep cooking so the filling finishes as the omelet is ready.
Pour half of the egg mixture into the other pan. Cook for about 1 minute, until the egg begins to set but the top is still slightly wet.
Spread the potato, onion and cheese over the partly set egg. Fold the plain half of the omelet over the filling and cook for another 30 seconds. Repeat with the remaining egg mixture if you want a second omelet, since the recipe serves two.
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