Russian Omelet
Recipe: #17582
February 24, 2015
"This is a recipe I came up with trying to duplicate my favorite omelet from an old local Seattle restaurant called the Steak and Eggs. I usually use leftover potatoes and often times make this in the microwave with my microwave omelet maker."
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (343.6 g)
- Calories 429.3
- Total Fat - 27 g
- Saturated Fat - 13.5 g
- Cholesterol - 456.9 mg
- Sodium - 247 mg
- Total Carbohydrate - 22.6 g
- Dietary Fiber - 1.9 g
- Sugars - 1.9 g
- Protein - 23.7 g
- Calcium - 241 mg
- Iron - 2.7 mg
- Vitamin C - 17.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Beat eggs with water; season with salt and pepper. Set aside.
Step 2
Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
Step 3
Add potatoes to skillet. Heat until heated through. (Or microwave until heated through). Set aside.
Step 4
Pour eggs into skillet. (Eggs should set immediately at edges).
Step 5
With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
Step 6
Spoon potatoes over half of the omelet. Spoon sour cream over the potatoes. Sprinkle green onions over the sour cream. Cook for about 30 seconds more.
Step 7
Slide from pan onto plate.
Step 8
Top omelet with a dollop of sour cream and green onions if desired.
Tips & Variations
No special items needed.
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