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Categories:
eggs potatoes onion tomato scallions garlic salt olive oil butter lime mayo salt ground pepper sugar
Viewed: 36 - Published at: 5 years agoIngredients
- For Omlettes:
- 8 to 10 Large Eggs
- 5 to 7 Large Diced (1 cm size) Potatoes
- 1 Chopped Onion
- 1 Sliced Tomato
- 3 Chopped Scallions
- 1 Cloves of Garlic
- 1 Tablespoon of Salt
- 1 to 2 Cup of Olive oil or Vegetable Oil
- 1 Tablespoons of Butter
- For Sauce:
- 1/2 Lime
- 6 Tablespoons of Mayo
- 1/2 Teaspoons of Salt
- 2 Teaspoons of Ground Pepper
- Pinch of Sugar
Method
- For Omlettes:
- 1. Skin the potatoes and dice them into little cubes.
- 2. Heat oil in a large skillet for 1 minute on mid-high and deep fry the diced potatoes until golden yellow. Place into a large bowl.
- 3. Chop onions and slice tomatoes, then saute them. Add crushed garlic for taste. Remove from heat after 30 seconds. Make sure the vegetables don't burn.
- 4. Place sauted vegtables in a the bowl with the potatoes.
- 5. Crack the eggs open and mix gently.
- 6. Oil or Butter a skillet and heat up to medium. Pour the mixture into the skillet with a large circular cookie cutter.
- *Important note: Try to flip the omlette less then 4 times. It will become too dry if flipped too much.
- 7. Once the omlette is golden brown place in a dish and garnish it with chopped scallions and basil or cilantro.
- For Sauce:
- 1. Mix mayo, pepper, and salt in a small mixing bowl.
- 2. Squeeze lime juice into the bowl and mix.
- 3. Add a pinch of sugar.
- 4. If add more condiments to your taste.
- 5. Serve seperate or on top.
