Friday, January 7, 2011

Potato-Egg Omelet

potato-egg omelet
  • 1/2 kilo medium-size potatoes, peeled, diced
  • 1 cup oil for deep frying
  • 1/2 piece medium-size red pepper, chopped
  • 1/2 piece medium-size onion, chopped
  • 1 clove garlic, minced
  • 3 eggs, well beaten
  • Salt to taste

  • Boil potatoes until almost cooked. Drain.
  • Mix all ingredients well, except oil.
  • Fry in small individual servings or in a bigger size to be cut later.
  • Place on an absorbent material such as table napkin or cheese cloth to reduce fat.
  • Serve hot with sauce or ketchup.

Good for 6 persons. 1 slice per serving.

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