Shelly's Recipe

ITALIAN POTATO OMELETTE

Category: Breakfast and Brunch

1 tsp olive oil
2 clove garlic
1 medium red pepper
1 medium onion
1 tsp black pepper
2 tsp Italian seasoning
4 medium potatoes
3 tbsp capote capers
16 eggs
8 tbsp water
16 tsp olive oil
8 - 16 slices provolone cheese

Microwave potatoes 3-4 minutes and cut into small cubes. Melt red pepper and onion in 1 tbsp olive oil with crushed garlic and seasonings. Add potato and capers. Blend and heat thoroughly. Makes filling for 6 – 8 omelets.

For each individual omelets use 2 eggs and 1 Tbsp. water. Beat eggs & water together well. Heat 2 tsp. olive oil in skillet. Pour egg mixture into pan. Let egg set up. Push egg in from sides of pan tipping the pan to let the liquid part run under and cook.

You may scrape the liquid towards the outside if needed. Repeat for each omelet. Fill with 2 half-circle slices of Provolone cheese and a scoop of the potato filling. Fold omelette onto round plate.

NOTE: The filling can be made ahead in a large batch and frozen in portions if you do not need to serve 6 - 8 at once. Simply microwave a portion to fill an omelette on the spur of the moment.