Grated Potato and Cheese Omelette
This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, was shared with us by Tim Mazurek to accompany his Back of the Bookshelf column. Accompanied with a glass of wine and a green salad, it makes a satisfying, affordable dinner.
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Credit: Tim Mazurek
INGREDIENTS
2 large eggs, beaten2 medium-sized potatoes, peeled and grated (about 1 ¼ cups)
salt and pepper
1 tablespoon finely chopped onion
1 garlic clove, finely chopped
2 tablespoons finely shredded gruyere
2 tablespoons butter
The potato needs to be cooked..this is an oversight I'm sure.
I made this tonight with my girlfriend and it was surprisingly delicious- one of those dishes that is deceptively simple and results in a flavorful me that exceeds the sum of its parts. We used cheapo cheddar instead of gruyere, and still it was very good. The richer gruyere sounds good, if I were a bit more flush with cash. Ate it with a salad and bread as recommended, and we could have easily split one omelette and been very full. One each was more than we needed.
Great, fast, simple weeknight meal.