Potato Omelette

  • 800g potatoes
  • 3-4 tablespoons of vegetable fat (I prefer to use Sunflower margarine)
  • 1/2 teaspoonful of salt
  • 1/2 teaspoonful of white pepper
  • 1 tablespoonful of caraway powder
  • 3 eggs

Peel, slice and wash the potatoes, then leave to drain.

Heat the fat, and the potatoes and season with salt pepper and caraway.

Beat the eggs and stir into the potatoes, allow to set.

Turn the omelette and fry the other side.

As a variation add in some chopped bacon or roast leftovers.

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