Onion and Potato Omelette

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 6 eggs
  • salt and pepper
  • 4 potatoes
  • 1 medium


Peel and boil the potatoes. Chop the onion finely and soften in very little oil and butter without browning. Add the cubed cooked potatoes and heat them thoroughly, even brown them a bit. Beat the eggs briefly with salt and pepper, make the omelette as usual and add the potato and onion mixture, spreading it all over, half-way through the cooking. Cook on as usual and serve with a green salad.<