Russian Peasant Omelette (4 servings) 4 or 5 large eggs 3 or 4 medium potatoes 1 medium onion 1 medium tomato vegetable or canola oil - as needed 2 or 3 Tablespoons milk (or water) 1 dash black pepper salt - to taste Cut potatoes (peeled or unpeeled) into small cubes and cook at medium heat in a covered frying pan in oil for 10 to 15 minutes until browned and tender. Add finely chopped onion and diced tomato and cook for another 5 to 7 minutes - until onions are soft and translucent. Beat the eggs with the milk and pour over vegetables in the frying pan. Season with salt and pepper - to taste. As the omelet cooks, left the outer edges with a spatula so the uncooked egg runs underneath. When the eggs are nearly set, cover the pan and turn heat to low. Let stand 3 or 4 minutes until top is fully set. Turn out onto a serving plate. As it leaves the pan, you can decide to let it slide onto the plate to serve an open-face omelet or give it a nudge with the lip of the pan to fold it in half. This omelet is made up of potatoes, onion and tomato. It can be served folded or open-face. Mr Breakfast would like to thank ymaltsev for this recipe. Recipe number 1735. Submitted 5/7/2006.