Potato Omelet with Onion

Ingredients

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

Instructions

1. 1

   Step 1

   Preheat a pan over medium heat. In the meantime, chop the onion.

2. 2

   Step 2

   Once heated, add half of the oil, spread and add the onion with a pinch of salt. Stir-fry for 3-5 minutes and stir occasionally.

3. 3

   Step 3

   Next, peel and grate the potato. Use the side with the largest holes.

4. 4

   Step 4

   Drain with a clean kitchen cloth to remove the extra liquid it may have.

5. 5

   Step 5

   Add the potato to the pan and continue cooking until browned.

6. 6

   Step 6

   Crack the eggs in a bowl and add a pinch of salt. Beat until it's well integrated and add the stir-fry.

7. 7

   Step 7

   Heat the pan again over medium heat and add the remaining oil. Spread it.

8. 8

   Step 8

   Once heated, pour the mixture. Cover and cook for about 2-4 minutes until slightly set.

9. 9

   Step 9

   Carefully flip the omelet using a spatula, lower the heat and let cook for 1-3 more minutes.

10. 10

    Step 10

    Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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