Recipe: Potato Omelet (with green onion and parsley)

POTATO OMELET

1/4 cup olive oil
2 medium Idaho potatoes, cut into 1/2-inch cubes
1/2 cup chopped green onion, including tops
1/4 cup chopped fresh parsley
1 clove garlic, minced or pressed
6 eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Sour cream (for garnish)
4 slices bacon, cooked crisp (optional, for garnish)
Salsa (optional, for serving)

In a large frying pan heat the oil over medium-high heat. Add the potatoes and cook until golden brown, stirring very little to let the potatoes become crisp.

Add the onion, parsley, and garlic, and cook until the onion is limp. Reduce the heat to medium.

In a bowl beat the eggs and 1/4 cup water together, and stir in the salt and pepper. Pour the egg mixture over the potato mixture, cover, and cook for 10 minutes.

Cut into wedges. Garnish each serving with sour cream and crumbled bacon. Serve with salsa if desired.

Makes 6 servings