Working Man's Omelet

Throughout much of Europe especially Ireland this dish was considered a working mans lunch. It is simple, nutrition and filling. We love it for Sunday brunch. Traditionally served with link sausage as an optional side.

Servings: 2     Prep time: 10 min     Cooking time: 30 min
    Ready to eat in: 45 min
Utensils: Frying pan with lid

Working Mans Omlet
1 small potato - diced in ½ cubes, peeling on or off your choice. Enough to cover the bottom of the skillet loosely. Lightly salt while cooking.
½ small onion - chopped
4 large eggs - beat in sperate bowl with 4 tsp of water
salt & pepper to taste
1 lg or 2 sm tomatoes - sliced
Olive oil for drizzling
Toast or biscuits - optional

Directions

Brown the potatoes in oil or bacon drippings. When almost cooked add the onions. When potatoes are cooked add the beaten egg mix. Do not stir, cover skillet, reduce heat to low and allow eggs to cook. Remove lid and place a plate upside down on skillet. Flip over onto plate. Cut egg into pie shaped wedges. It is easy to double the quantity and make this serve 4 people. SERVE - eggs with sliced tomatoes and drizzle both with olive oil. Serve with a optional side of bread and breakfast meat.

Alternative Recipe Ideas

  • Serve with traditional link sausage.
  • Serve with your choice of breakfast meat.
  • Sprinkle a little shredded cheese on top.

    • This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com

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