Omelet with potatoes and onions

A lush omelet with chips and onions is a great option for a nutritious breakfast or snack from the available ingredients. Due to the abundance of filling, such an omelet resembles a casserole, but is cooked in a pan. Simple, satisfying and tasty. Try it!

Ingredients

• Potatoes - 700 g
• Eggs of category C0 - 5-6 pcs.
• Onions - 200 g
• Dried rosemary - 0.5-1 tsp (to taste)
• Ground nutmeg - 1 pinch
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 3-4 tbsp. spoons
• For filing (optional):
• Green onions - to taste
• Tomato sauce or sour cream - to taste

Directions

1. Peel the potatoes, cut into slices about 4-5 mm thick, place in a deep bowl and cover with cold water. Peel the onion and cut into thin half rings.
2. Heat 2 tablespoons in a large skillet over medium heat. tablespoons of vegetable oil. Add the onion and, stirring occasionally, sauté for about 7-8 minutes, until soft and translucent.
3. Throw the potatoes in batches in a colander or sieve, freeing them from water. Place the potato slices on a towel and pat dry.
4. Then add 1 more tbsp to the pan. spoon of vegetable oil and lay out the prepared potatoes. Fry the potatoes and onions, stirring occasionally, for another 15-20 minutes, until the potatoes are soft.
5. Add dried rosemary, nutmeg, salt and ground black pepper. Stir well and turn off heat.
6. Break the eggs into a deep bowl and shake until smooth.
7. Add the sautéed potatoes with onions and spices. Mix well.
8. Lightly coat a nonstick skillet with vegetable oil and heat over medium heat. Spoon the egg-potato mixture, reduce the heat to low, cover the pan with a lid and cook for 10-15 minutes, until the egg mass has set.
9. Then turn the omelet onto a plate and return to the skillet to brown on the other side, about 2-3 minutes more.
10. A hearty omelet with potatoes is ready. Gently transfer it to a plate, sprinkle with chopped herbs and serve to the table, adding tomato sauce or sour cream if desired.
11. Bon Appetit!