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Potato & Onion Omelet

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2 lbs. potatoes, peeled and sliced thin
2 t. Mansmith’s Original or Low Sodium Grilling Spice
4 T. olive oil
2 yellow onions, chopped
6-8 large eggs, beaten
 

In a large bowl, toss the potatoes with the Grilling Spice and set aside. Heat 2 T. oil in a large non-stick skillet and sauté the onions until soft. Add the potatoes and cook over medium heat, turning until potatoes are golden. In the same large bowl, beat the eggs. Add the onions and potatoes and toss. Pour the rest of the oil into the pan and cook the egg and potato mixture over low heat until browned on the bottom and the egg is set. (This is a good time to substitute Mansmith’s Dry Fire or Wild Fire for a spicier version.)