Russian Peasant Omelette

(4 servings)

  • 4 or 5 large eggs
  • 3 or 4 medium potatoes
  • 1 medium onion
  • 1 medium tomato
  • vegetable or canola oil - as needed
  • 2 or 3 Tablespoons milk (or water)
  • 1 dash black pepper
  • salt - to taste
Cut potatoes (peeled or unpeeled) into small cubes and cook at medium heat in a covered frying pan in oil for 10 to 15 minutes until browned and tender.

Add finely chopped onion and diced tomato and cook for another 5 to 7 minutes - until onions are soft and translucent.

Beat the eggs with the milk and pour over vegetables in the frying pan. Season with salt and pepper - to taste.

As the omelet cooks, left the outer edges with a spatula so the uncooked egg runs underneath. When the eggs are nearly set, cover the pan and turn heat to low. Let stand 3 or 4 minutes until top is fully set.

Turn out onto a serving plate. As it leaves the pan, you can decide to let it slide onto the plate to serve an open-face omelet or give it a nudge with the lip of the pan to fold it in half.

This omelet is made up of potatoes, onion and tomato. It can be served folded or open-face.

Mr Breakfast would like to thank ymaltsev for this recipe.

Recipe number 1735. Submitted 5/7/2006.