Potato Omelet

(8" omelet)

I had some leftover boiled potatoes which I used to make this omelet. The nice thing about this dish is it's good either hot or cold.

2 tsp olive oil
1-2 cloves garlic, minced
1 small onion, chopped
2 boiled potatoes, sliced (about 12 oz)
salt and freshly ground black pepper
2 large eggs
2 tbsp milk

Heat the oil in a small non stick skillet and add the garlic. Fry for about one minute, then add the onion. Cook for about 5-8 minutes until the onion is soft.

Add the potato slices, salt and pepper (to taste) and gently toss the mixture in the skillet until the onions and potatoes are well combined.Cook a minute or two until the potatoes have heated up.

Beat the eggs and milk together with a fork. Pour this evenly over the potato and onion mixture. Shake the skillet until the egg is evenly distributed. Cook for about 3-4 minutes until the bottom of the omelet has browned.

Gently push the sides all around to make sure they aren't sticking to the pan. Place a large plate over the skillet and carefully invert the omelet onto it. Slide the omelet back into the skillet and brown the other side.

Remove from heat and serve either warm or cold.