Wednesday, May 4, 2011

Potato and Onion Omelet

I love the potato and onion omelet at "Camellia Grill" , this is how I make it at home.
  • 6 eggs
  • ¼ C. sour cream
  • 1 small Vidalia onion, sliced thin
  • ¾ C. hash brown potatoes
  • 2 T. butter
  • 1 t. kosher salt
  • ½ t. black pepper
  • Chopped jalapeños
  • Salsa
  1. Heat a heavy bottomed skillet to medium heat
  2. Cook the onions in the butter until soft
  3. Add the hash brown potatoes
  4. Cook both until they start to brown
  5. Scramble the eggs with the sour cream, salt , and pepper
  6. Pour the eggs over the onions and potatoes
  7. Cook until the eggs are set
  8. Serve with chopped jalapeños on top and salsa on the side
Tips and Tricks:
  • I buy the hash brown potatoes in the freezer section.  They are cut into small square pieces.
  • If you have an immersion blender, use it to scramble the eggs.  It adds a lot of air into eggs and they cook light and fluffy.
  • I use light sour cream.

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