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Country Omelet

Source of Recipe

"Southern Living", June 1991


List of Ingredients

3/4 lb. new potatoes
3 tbsp. butter or margarine, divided
6 eggs
3 tbsp. water
2 tbsp. chopped chives
1/4 tsp. salt
1/8 tsp. pepper


Recipe

Cook potatoes in boiling salted water to cover, 15 minutes or until tender. Drain and cool slightly. Peel and cube potatoes.

Melt 2 tbsp. butter in an 8-inch omelet pan or heavy skillet. Add potatoes, and cook over medium heat until potatoes are browned. Remove potatoes with slotted spoon.

Combine eggs, water, chives, salt and pepper; stir briskly with a fork until blended. Heat omelet pan; pour one-third of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Spoon one-third of potatoes over half of omelet. Loosen omelet with spatula; fold omelet in half, and transfer to serving plate.

Repeat procedure twice with remaining egg mixture and potatoes, using remaining butter if needed.

3 servings.