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3 tablespoon Butter
2 tablespoon Oil
1 cup Potatoes, Cooked & Diced
2 Leeks, Sliced
1 small Onion, Chopped
½ cup Vegetables, Cooked & Chopped
2 Garlic Cloves, Minced
4 tablespoon Parmesan Cheese, Grated
1 tablespoon Cilantro, Sprig
5 Eggs
½ cup Cream
Seasoning, To Taste
1 pinch Cayenne
Salsa, Optional

In skillet, heat1/3 of the butter and the oil. Add leeks, onion and garlic and saute until soft. Add the potatoes and leftover vegetables and cook until potatoes are lightly browned. Remove and place potato mixture into a medium bowl. Add cheese and cilantro to bowll and toss. In another small bowl, combine eggs, cream, salt, black pepper and cayenne and whisk until blended. Pour over potato leek mixture.

In the empty skillet, melt the remaining butter. Pour in the potato egg mixture and cook slowly over low heat, piercing the top with a fork and gently lifting the bottom. Continue cooking until the bottom is brown and set. Slide omelet onto a dinner plate, invert the plate with the omelet back into the skillet and cook the remaining omelet side until brown. Serve with salsa.
 
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