Potato Omelette

  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  •  1/2 cup sliced onions
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced
  • 6 eggs
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Sour cream and crumbled cooked bacon, optional

In a 12-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

Nutrition Facts

1 piece: 236 calories, 14g fat (3g saturated fat), 279mg cholesterol, 408mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 11g protein.

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