Spanish Omelette

Ingredients

2 baked potatoes, diced
2 c. eggs
1 large tomato, seeded and diced
2 Tbsp. minced fresh parsley
2 cloves garlic, minced
1 tsp olive oil
1 large oinoin, minced
2 tsp margarine or butter

In a large non-sick frying pan over medium head, cook the potatoes, onions, tomatoes, parsley and garlic in the oil until most of the liquid has evaporated from the tomatoes. This takes awhile if you didn't bake the potatoes beforehand (what I did). Trasfer toa large bowl and stir in eggs. Let a frying pan (either clean up the one you just used, or another one), sit over medium-high head for 2 minutes. Add 1 tsp butter and swirl. Add half of the egge mixture; life and rotate pan so that eggs are evenly distributes. As the eggs set around teh edges, lift them to allow uncooked portions flow underneath. Turn the heat to low, cover the apan and cook until the top is set. Slide this into a serving plate, cut into wedges, and serve! :) (Repeat with the other half of the mixture)

Makes 4 servings.
Calories per serving: 221

My mom absolutely loved this! I'm sure you will too!