POTATOES AND EGGS OMELET|
2 potatoes, scrubbed
small amount milk
1/2 onion, sliced
2 Tbsp. grated cheese
salt and pepper to taste
Place potatoes in plastic bag and microwave until
tender. Remove from bag and cool. Cut into 1 inch cubes. Fry
sliced onions in margarine until transparent but not brown. Add
cubed potatoes and toss to lightly brown. Combine eggs, a
little milk and grated cheese. Beat until smooth. Pour into
frypan over potatoes and onions. Cook until eggs are set.
Carefully turn omelet with spatula if necessary.
Note: Cooked diced ham, American cheese, vegetables,
etc. may be added for variation.
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