Omelet with Potatoes
by Editorial Staff
Treat yourself and your loved ones with an original, delicious and hearty breakfast made from the simplest products that are always at hand. Making an omelet with potatoes is quick and easy.
Servings: 2
Ingredients
- Potatoes – 300-350 g
- Eggs – 3 pcs.
- Vegetable oil – 30 ml
- Green onions – 12 g
- Salt to taste
Directions
- We prepare the necessary products.
- Peel the potatoes and rub them on a coarse grater. If the potatoes are young, a lot of juice can stand out – it must be slightly squeezed.
- Salt the potatoes to taste and put them in a frying pan preheated with vegetable oil.
- Fry the potatoes over medium heat, stirring often, until tender (soft), about 3-5 minutes.
- During this time, finely chop the green onion.
-
Break eggs into a bowl, add onions and salt to taste.
- Beat the eggs with a fork or whisk.
- Using a spatula, spread the finished potatoes evenly over the pan, lightly crush and form a pancake.
- Pour the egg mixture onto the potato pancake.
- Cover the pan with a lid and cook an omelet with potatoes over low heat for 3-5 minutes, until the eggs “seize”.
- Open the lid, turn the omelet over to the other side, increase the heat slightly and brown the omelet for about 1 minute.
-
Turn the finished omelet on a plate with the potato layer down and serve.
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