On weekends, my son usually requests this potato omelet for breakfast. It's a simple and easy recipe to make anytime. It's also a great omelet to serve at a brunch, lunch or dinner. Try it!
Mom's Easy Potato Omelet
- 2 Idaho potatoes - chopped into small pieces
- 3 eggs
- 1 small onion- chopped
- 2 Tbsp. olive oil
- 1/2 Tbsp. butter
- sea salt & pepper to taste
Peel and chop potatoes into small pieces. In a medium non-stick skillet, add 1 tablespoon of olive oil and butter on medium heat. Add chopped potatoes, onions, some salt and pepper. Lower the heat, stir and cover, simmer for a few minutes until the potatoes are golden brown.
While the potatoes are cooking. In a small bowl, scramble the eggs. Add the potatoes into the egg mixture and mix until well combined. In a large skillet, add 1 tablespoon of oil, and heat on low heat for 1 minute.