Potato Omelette

This is a new breakfast favourite mostly based on this recipe, with a few modifications to better fit my family's tastes. I hope you like it as much as we do!

Potato Omelette

(2 servings)

Ingredients

1 tablespoon of butter

1 tablespoon of olive oil

1/2 of a medium onion (chopped)

1 medium potato (quartered/sliced)

3 eggs

1/4 cup of milk

1 teaspoon of bouillon powder

1 teaspoon of grated parmesan

Garlic powder (to taste)

Dried parsley (to taste)

Black pepper (to taste)

Salt (to taste)

Salsa (to serve)

Sour cream (to serve)

Chopped green onions (to garnish)

Directions

1) Set a pan on medium heat, melt the butter and oil together, and sauté the onion and potato until tender or your desired doneness. The potato should brown a bit - if need be deglaze with a splash of water as needed.

2) While the onion and potato are cooking whisk together the eggs, milk, bouillon, parmesan, and seasonings.

3) Once the potato has reached your desired doneness reduce the heat to low, evenly pour the egg mixture over everything (being sure to get it under the potato slices and evenly around the pan), and then cover and cook for 8 minutes until mostly set.

4) Uncover the pan, quarter the omelette, flip the quarters, and then cover again to cook another 4 minutes or until fully set. (I really dislike the texture of runny eggs, but to each their own of course.)

5) Serve the omelette quarters as is or topped with salsa, sour cream, chopped green onion, et cetera, and enjoy!