Potato and green onion omelet,  Fred Whitlock, Owner, The Good Gourmet 

Ingredients: 

4 small red potatoes
3 cloves garlic, minced
4 tbsp olive oil
1 bunch green onions, sliced on the bias into one inch long segments
Salt and pepper to taste
¼ cup chopped parsley
8 eggs 

Bring water to a boil in a saucepan.  Slice potatoes thinly and place in boiling water.  Cook them for 5-10 minutes until firm but easily pierced with a fork.

Heat a skillet and bring olive oil to temperature.  Drain potatoes and add them to the skillet.  Add green onions and sauté for 2 minutes stirring carfully so as not to break up the potatoes too much.  Salt and pepper to taste.  Stir in parsley and remove from heat.

Cook omelets as practiced in class using the sautéed potato mixture as a filling.  Garnish with a small amount of the filling.

Serves 4

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