San Diegan Omelette
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 small
Red Potatoes1 tbsp
Margarine1 tbsp
Butter1 cup
Yellow Onion (diced)1
Salt3
Eggs3 tbsps
Sour Cream1 cup
Tomatoes (diced)Directions:
1
Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold
2
When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter
3
When the potatoes are almost finished sauteing, begin to cook the bacon crisply and cut into small pieces
4
Set aside
5
Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes
6
Drain off excess oil
7
Set aside
8
Saute mushrooms
9
Set aside
10
Whip 3 eggs together
11
Grease a 10-inch omelet pan with margarine over a medium heat
12
Have all other ingredients ready to assemble quickly after the eggs are cooked
13
Put the eggs in a pan and cook slowly over a medium heat
14
With a spatula, push the eggs to the center of the pan
15
Remember that this is an open omelet so do not fold over
16
As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion
17
When almost all the loose egg is cooked, clip the eggs over
18
Lay the cooked eggs flat on a plate
19
Spread sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon
20
Top with feta cheese