Potato Omelet

Ingredients

• Potato1 medium (180 g)
• Egg2 count (110 g)
• Onion1/4 count (38 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Peel, wash and dry the potatoes. Cut them into thin slices and put them in an oiled pan over medium heat to cook slowly.

2. 2

   Step 2

   Add the onion cut into strips and add it to the pan. Fry slowly until the potato is soft and begins to brown.

3. 3

   Step 3

   After 10-15 minutes, remove from the pan and set aside.

4. 4

   Step 4

   Beat the egg in a bowl with a little salt to taste and add the potatoes with the onion. Mix well.

5. 5

   Step 5

   Transfer the mixture to a pan and cook over low heat. Cover and cook for 5 to 10 minutes until browned.

6. 6

   Step 6

   Flip the tortilla using a lid and let it fall on the other side of the pan until it sets. It should be browned on both sides.

7. 7

   Step 7

   Serve on a plate and add salt to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.