San Diegan Omelette
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
47
Sourness
31
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 small
Red Potatoes1 tbsp
Butter1 cup
Yellow Onion (diced)1
Salt3
Eggs3 tbsps
Sour Cream1 cup
Tomatoes (diced)Directions:
1
Whip 3 eggs together
2
Saute mushrooms
3
Set aside
4
Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold
5
When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter
6
When the potatoes are almost finished sauteing, begin to cook the bacon until crispy and cut into small pieces
7
Set aside
8
Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes
9
Drain off excess oil
10
Set aside
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 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, flip the eggs over
18
Lay the cooked eggs flat on a plate
19
Spread with sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon
20
Top with feta cheese