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.
Grated Potato and Cheese Omelette
This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, makes a satisfying, affordable dinner when accompanied with a green salad and a glass of wine.
Yield: makes 1 Omelette
2 large eggs, beaten
2 medium-sized potatoes, peeled and grated (about 1 1/4 cups)
Salt and pepper
1 tbsp. finely chopped onion
1 clove garlic, finely chopped
2 tbsp. finely shredded Gruyère
2 tbsp. butter
Mix together the eggs, potatoes, salt and pepper, onion, garlic and cheese. Melt the butter in a medium sized omelette pan, pour in the egg mixture and cook for 5 minutes on each side, or until golden and firm.