Country Omelet

1. 1

   Heat the oil and butter in a nonstick skillet until hot but not smoking.

2. 2

   Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes.

3. 3

   Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.

4. 4

   Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork.

5. 5

   Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes.

6. 6

   Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.

7. 7

   Invert onto a platter, cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.