California is still under self-quarantine. I was looking in my pantry/fridge to see what I had. I figured this will be a good time to film for you guys with what I have. I saw potatoes, eggs, cheese, and green onions. Then I was reminded of the potato omelette my dad used to make for me while growing up. I decided to recreate his omelette with a few additions. This recipe is simple to make and only requires 4 ingredients! I love hearing from you so please give “Ivy’s Kitchen” credit, tag me on social media, comment, and #ivyskitchen. Spread the love so others can enjoy my recipes. =)

Serves 2

Ingredients:
3 large / extra large eggs

1/4 of russet potato sliced into thin moon slices

salt

pepper

garlic powder

green onions

cheddar cheese

Directions:

1. Thinly slice your potatoes in “moon shaped” pieces. You can also cube your potatoes or cut them up “french fry” style.
2. Heat pan with oil and butter. Fry potatoes to your liking. Season with garlic powder.
3. Once potatoes are to your liking, set it aside on paper towels and beat your eggs.
4. Add your potatoes, cheese, and green onions to the egg.
5. Season with salt and pepper. Mix until well combined.
6. Add oil and butter to pan if needed.
7. Pour in egg mixture and cook on medium high heat until set.
8. Lower temperature to medium low when set and invert egg onto a plate.
9. Slide plate back to the pan to cook the eggs through.
10. Top it with cheese.
11. Garnish with green onions.

Enjoy!