Herb Omelette and Salt Roasted Potatoes


Omelet and potatoes


Servings: 2


6 eggs

¼ cup chopped, mixed herbs (any)

Up to 1 pound small potatoes

3 tablespoons salt

Olive oil

Preheat oven to 350 degrees.

  1. Massage potatoes in olive oil and generously cover with salt. The skins will become crunchy and the salty flavor will go great with the potatoes. Place in preheated oven for 30-40 minutes.
  2. Prepare omelettes (or scrambled eggs) when potatoes are nearly done. Turn off the oven but leave the potates in to stay warm.
  3. Beat 3 eggs in a bowl with salt and pepper. Melt a large knob of butter over low-medium heat and pour in eggs. Stir constantly until eggs begin to settle on the bottom. If they get stuck, add more butter!
  4. When eggs are nearly set, sprinkle in the herbs and fold the omelette in half.


Serve with warm potatoes.