Potato Cheese Omelet

Serves 2 / 15 Minutes

Instructions:

• 1 red onion, peeled & sliced
• 12 oz. (340g) potatoes, thinly sliced
• 6 eggs
• 0.15 oz. (4g) fresh parsley, chopped (reserve a few leaves for garnish)
• 2.8 oz. (80g) mozzarella, shredded
• ¼ tsp. chili flakes
• ½ tsp. garlic powder

Instructions:

1. Heat 1 tbsp. olive oil in a pan over medium heat. Add the onion and cook for 3-4 minutes until soft. Remove and set aside.
2. In the same pan, cook the potatoes for about 3 minutes per side until golden. Season with salt and pepper.
3. In a bowl, whisk the eggs and season them with salt. Stir in the cooked onion, parsley, garlic powder, chili flakes, salt, and pepper. Pour the egg mixture over the potatoes. Cover and cook over low heat for 3 minutes.
4. Carefully flip the omelet. Sprinkle with mozzarella, cover, and cook for 2 more minutes until the cheese melts. Fold in half. Garnish with parsley and serve.