Potato Omelette

Most of us would have stock many eggs and a lot of potatoes at home; the eggs providing us with our required protein and the potatoes, carbohydrate. There are many ways of cooking eggs either for breakfast, lunch or dinner. They can be cooked on their own, either fried, boiled, poached or scrambled, or used to make dishes such as omelettes, souffles, pancakes, frittatas, sauces, spreads (like our kaya), or used in baking - bread, pies, tarts, cookies and cakes.

Potato Omelette is a simple dish for breakfast; it is easy and fast to cook. And it does not cost much as a breakfast meal. In fact all omelettes are easy to cook and do not cost much.

Ingredients:

• 1 large potato, skinned & sliced thinly
• 2 eggs
• 1 sprig of parsley, chopped
• 1 tbsp Angel light soy sauce
• 1/2 tsp white pepper powder
• 1 tbsp cooking oil

Method:

• Heat a large non-stick pan with cooking oil & fry the potato slices till brown & cooked.

• Arrange cooked potato slices in a 6-inch non-stick pan.

• Beat eggs with light soy sauce & pepper.

• Add parsley to beaten eggs & stir.

• Pour egg mixture slowly over the potato so as not to disturb the arrangement.

• Cook till the egg is done.

• Serve with bread & salad.