German Potato Omelet

1. 1

   In a large skillet, cook potatoes in 2 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm.

2. 2

   In a

3. 3

   , melt remaining butter over medium-high heat. Whisk the eggs and milk. Add egg mixture to skillet (mixture should set immediately at edges).

4. 4

   As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.