Potato Omelet

1. 1

   Cook chopped onion in hot cooking oil or shortening in a 10-inch skillet until tender, but not brown.

2. 2

   Add sliced potatoes. Cover and cook about 18 minutes or until potatoes are tender, stirring gently occasionally.

3. 3

   Drain.

4. 4

   Add beaten eggs to the skillet.

5. 5

   Season with salt and pepper.

6. 6

   Cook without stirring until egg mixture begins to set on bottom and edges of the skillet.

7. 7

   Using a spatula, lift egg mixture so uncooked portion flows underneath.

8. 8

   Cook about 3 minutes more or until eggs are cooked throughout but still glossy and moist.

9. 9

   Slice omelet onto a serving plate and cut into wedges.

10. 10

    Sprinkle hot omelet with shredded Cheddar, if desired.

* Per serving · 4 servings · Values may vary.