Country Omelet

By shawnanewton

Served from frying pan and cut into 4 wedges like a pie. People love the topping!

Ingredients

• 3 Tbsp. butter or margarine
• 1/4 c. walnut halves
• 1 sm. thin-skinned potato, diced
• 1/4 c. Swiss cheese, diced
• 1/4 c. chopped onion
• 4 eggs
• 2 Tbsp. chopped parsley
• 2 Tbsp. shredded Swiss cheese
• Salt
• 1/4 About 1/4 c. sour cream

Preparation

Step 1

Melt 1 1/2 Tbsp. of the butter in a wide frying pan over med. heat. Add walnuts and cook till lightly browned (1-2 mins.). Remove nuts with a slotted spoon and set aside. Reduce heat to med-low. Add potato and onion and cook, stirring, until potato is soft but only lightly browned (about 10 mins.). Remove from pan and set aside; keep warm (like in the microwave without it being turned on).

Remove any particles from pan, then melt remaining butter over med-low heat. Beat eggs lightly; add to pan and cook, gently lifting cooked portion to allow uncooked egg to flow underneath (don't scramble!). When top of omelet is almost set but still moist, sprinkle evenly with potato-onion mixture, diced cheese, shredded cheese, parsely and salt to taste. Mound sour cream in center of omelet. Garnish with toasted walnuts.