Potato Omelet

1. 1

   Heat butter in a large skillet.

2. 2

   Add potatoes, a few at a time.

3. 3

   Cook until browned on both sides and tender.

4. 4

   Remove from skillet. Season with salt and pepper. Set aside.

5. 5

   Add onion to skillet and cook until tender.

6. 6

   Remove onion from skillet with slotted spoon.

7. 7

   Place in small bowl. Sprinkle with lemon juice. Return potatoes to skillet. Cover with tomatoes and onion. Cover skillet and cook over low heat 8 to 10 minutes.

8. 8

   Beat eggs and salt in a small bowl.

9. 9

   Pour over mixture in skillet. Cover and continue cooking until eggs are set. Cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.