SPANISH OMELET

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

8 large eggs, beaten 3 cups frozen cubed or shredded hash       brown potatoes 1 ½ cups Crispy Fried Onions 2 teaspoon oil Salsa Tabasco Pepper Sauce

(click to enlarge picture)

1. Beat eggs with ½ teaspoon salt and ¼ teaspoon pepper in large bowl; set aside
2. Heat oil until very hot in 10 – inch nonstick skillet over medium high heat. Saute’ potatoes about 7 minutes or until browned, stirring often.
3. Stir ½ cup Crispy Fried Onions and beaten eggs into potato mixture. Cook, uncovered, over low heat 15 minutes or until eggs are almost set. Do not stir. Sprinkle eggs with remaining 1 cup Crispy Fried Onions. Cover and cook 8 minutes or until eggs are fully set. Cut into wedges and serve with salsa. Splash on Tabasco sauce to taste.

Makes 6 servings.