Grated Potato and Cheese Omelette

This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, was shared with us by Tim Mazurek to accompany his Back of the Bookshelf column. Accompanied with a glass of wine and a green salad, it makes a satisfying, affordable dinner.

INGREDIENTSGrated Potato and Cheese Omelette

2 large eggs, beaten

2 medium-sized potatoes, peeled and grated (about 1¼ cups)

Salt and pepper

1 tablespoon finely chopped onion

1 garlic clove, finely chopped

2 tablespoons finely shredded Gruyère

2 tablespoons butter


Mix together the eggs, potatoes, salt and pepper, onion, garlic and cheese. Melt the butter in a medium sized omelette pan, pour in the egg mixture and cook for 5 minutes on each side, or until golden and firm.

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