French Potato Omelet (2 servings) 3 large eggs 1/2 small potato - peeled and diced (1/4 inch cubes) 2 teaspoons butter 1 or 2 teaspoons chopped parsley 1 pinch salt pepper - to taste In a medium fry pan over medium-high heat, melt the butter and saute the potatoes until lightly browned. In a medium bowl, beat the eggs. Stir in parsley and salt and pepper. Reduce stove-top heat to medium and pour egg mixture over the potatoes. When the eggs are almost completely set, carefully fold the omelet. If you'd like to Americanize your French omelet, add a slice of American cheese, before folding. Remove pan from heat and allow to set and finish cooking for one minute. Transfer to a serving platter and garnish with additional parsley. In France, this dish goes by the name "L'Omelette Parmentier" - a pretty fancy name for a basic potato omelet. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 1816. Submitted 8/18/2006.