Directions:
- In a large skillet, cook potatoes in 3 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm.
- In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.06 Kcal (1432 kJ) | ||
| Calories from fat | 234.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.05g | 40% | |
|---|---|---|---|
| Cholesterol | 373.46mg | 124% | |
| Sodium | 170.82mg | 7% | |
| Potassium | 383.6mg | 8% | |
| Total Carbs | 15.18g | 5% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 13.5g | 27% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2.5mg | 14% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 172.34 Kcal (722 kJ) | ||
| Calories from fat | 118.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.13g | 40% | |
|---|---|---|---|
| Cholesterol | 188.15mg | 124% | |
| Sodium | 86.06mg | 7% | |
| Potassium | 193.26mg | 8% | |
| Total Carbs | 7.65g | 5% | |
| Sugars | 1.92g | 15% | |
| Dietary Fiber | 1.07g | 9% | |
| Protein | 6.8g | 27% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.4mg | 29% | |
| Iron | 1.3mg | 14% | |
| Calcium | 49mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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