Cheese Potato Omelet With Olives
1 8 ounce russet potato, cooked peeled, and diced
2 tablespoon olive oil, divided
1/2 small onion, diced
1/4 small green bell pepper, diced
1/4 cup pimento stuffed olives, sliced
1 teaspoon dried oregano
3/4 cup Monterey Jack cheese, shredded
6 eggs, lightly beaten
Heat a 10 inch oven proof skillet over medium heat until hot. Add 1 tablespoons olive oil, lightly brown the potato, add the onion, and green pepper, stir until onion is translucent and green pepper is soft.
Add the oregano and olives.
Add the eggs and mix well.
Cook over medium heat, until eggs are set.
Spread the cheese over the top.
Put all under broiler until cheese melts.
Serves 3 or 4
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