Potato Omelette

1. 1

   Heat margarine in large skillet.

2. 2

   Add sliced potatoes, a few at a time; cook until lightly browned on both sides and nearly tender. Remove from skillet; sprinkle with salt and pepper.

3. 3

   Cook onion in same pan until golden.

4. 4

   With slotted spoon, remove onion from pan; add lemon juice to onion.

5. 5

   Return potatoes to pan.

6. 6

   Arrange tomatoes over potatoes; spread onion mixture over all.

7. 7

   Cover skillet; cook over low heat for 10 minutes, or until potatoes are tender.

8. 8

   Beat eggs, cinnamon and 1/4 teaspoon salt; pour eggs over vegetables in skillet.

9. 9

   Cover and cook on low heat until eggs are set.

* Per serving · 4 servings · Values may vary.

No additional tips available.