Hearty Potato Omelet
2 large potatoes, thinly sliced
3 T. butter
1/2 cup sliced green onions
8 eggs
1/4 cup milk
salt and pepper to taste
In a large skillet, cook potatoes in butter until browned and tender, about 15 minutes. Sprinkle with onions. Beat the eggs, milk, salt and pepper; pour over potatoes. As the eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until the eggs are completely set. Fold in half or cut into wedges. 4 servings.

Donna Vogel