This omelette is a favorite of mine, especially on Sunday mornings.
2 teaspoons butter or margarine
2 slices Cheddar cheese
Salt and pepper to taste
Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.
Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.
Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Place cheese.
Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold omelet from both sides towards center. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper.
3 tablespoons vegetable oil
1 large onion, finely sliced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 potatoes, cut into 1/2-inch cubes.
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.