Family Size Potato Omelet - cooking recipe

Ingredients

3 Tbsp. vegetable oil, divided
1/2 c. green pepper, chopped
1 large onion, chopped
2 c. potatoes, cooked and finely chopped
1 tsp. salt
1/2 tsp. pepper
6 large eggs
3 Tbsp. water
sour cream
chives

Preparation

Chop fresh or frozen chives, unthawed.
Heat 1 tablespoon oil in a nonstick 12-inch skillet over medium heat.
Add onion and next 4 ingredients.
Cook until onion and green pepper are crisp and tender.
Whisk together eggs and water in a bowl.
Stir in vegetable mixture.
Wipe skillet with a paper towel.
Heat skillet over medium heat.
Add remaining 2 tablespoons oil, rotating pan to coat bottom.
Add egg mixture.
As mixture starts to cook, gently lift edges off omelet with a spatula and tilt pan so uncooked portion flows underneath.
Cover and cook 5 minutes to allow portion on top to set.
Cut in fourths.
Serve immediately with sour cream and chives.
Yields 4 servings.