Plain Omelet with Potato and Onion

[Guest guest]

Plain Omelet with Potato and Onion

 

2 large eggs

1/2 teaspoon water

salt and

black pepper

3 tablespoons chopped onions, sautied

1 medium potato,

diced

1 tablespoon clarified butter or oil

1 tablespoon oil

 

 

Mix together all ingredients except the butter and

oil. Put half of the butter in half of the oil in a skillet heated to medium,

brown onions and potatoes cut in small dice. Cover for five minutes to help the

potatoes cook, then uncover to make them crunchy. Add remaining butter and oil

to another skillet heated to medium and add the egg mixture. Using a small

spatula run around the edges of the skillet, tipping the skillet so the uncooked

egg from the center of the pan can run under the bottom of the cooked egg.

Continue to do this until the egg in the center is still just a little moist,

sprinkle sautied onions and potatoes on the omelet, roll the omelet with three

folds as you turn it onto the plate. Yields 1 serving.