Potato Omelette Recipe

Ingredients:

• 4 medium-sized potatoes, peeled and sliced
• 1 medium-size onion, finely chopped
• 6 eggs, beaten
• 1/2 cup milk or cream
• 1/4 cup fresh parsley, chopped
• 2 tbsp. olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until soft and translucent but not browned, about 5-7 minutes.
2. Add the sliced potatoes and continue cooking for about 10-12 minutes or until they are tender. Stir occasionally to prevent sticking. Season with salt and pepper to taste.
3. In a separate bowl, whisk together the eggs, milk or cream, and parsley. Season with salt and pepper.
4. Add the egg mixture to the skillet, making sure to distribute it evenly over the potatoes. Cook over low heat for about 8-10 minutes, until the bottom of the omelette is set.
5. Flip the omelette onto a large plate and slide it back into the skillet to cook the other side. Cook for an additional 5-7 minutes or until the omelette is fully cooked and golden brown.
6. Let the omelette cool for a few minutes before slicing and serving.

Serving Suggestions:

This potato omelette can be served hot or cold and can be enjoyed as a main dish or side dish. It pairs well with a side of fresh salad or toasted bread.