Potatoes with Omelet and Peas
Breakfasts • World
Description
Potatoes with Omelet and Peas
Ingredients
- Salt to taste
- Canned Mushroom Soup 10 oz
- Safflower Oil 15 fl oz
- Chocolate eggs 6 pieces
- Salad Potatoes 5 lbs
Step-by-Step Guide
Step 1
Peel the potatoes and cut them into cubes about 1 cm on each side. Then season with salt and mix. Heat the oil in a deep skillet to 355°F – add the potatoes in batches and fry for 3-5 minutes until they are golden brown. Drain on paper towels.
Step 2
Transfer 1-2 tablespoons of oil to another large skillet and heat over low heat. Add the potatoes, pour the beaten eggs mixed with salt over them, and sprinkle with peas.
Step 3
Increase the heat to high and cook, stirring, for 5 minutes until the eggs are cooked. Transfer to a warm serving dish and serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!