Spanish Potato Omelet



1/2 cup olive oil



1/2 lb. potatoes, thinly sliced



Salt and pepper to taste



1 large onion, thinly sliced



4 eggs



2 tomatoes, peeled, seeded, and coarsely chopped



2 green onions, chopped



In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.



Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.



Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.



Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm. Makes 6 servings.



Camembert Mashed Potatoes



1 1/2 (8-oz.) rounds Camembert cheese



6 cups cubed peeled Yukon gold potatoes



1/2 cup low-fat milk



3/4 tsp. salt



3/4 tsp. freshly ground black pepper



Butter, to taste



Chopped fresh chives, optional



Freshly ground black pepper, optional



Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.



Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan.



Add cheese, milk, salt, pepper and butter; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired. Makes 12 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.