Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Potatoes, diced
1 c Zucchini, diced
1 tb Butter
2 tb Olive Oil
2/3 c Onion, chopped
1 tb Fresh Dill, chopped or
1/4 ts Dried Dill
1 lg Chili pepper, minced or
1/2 ts Hot Red Pepper Flakes
Salt Pepper to taste
4 lg Eggs
2 tb Milk
2 tb Butter

--------------------------GARNISH-------------------------------
Sour Cream

Drop diced pototoes into boiling water and cook 5 minutes. Add diced
zucchini to water and cook 3 minutes longer. Drain set aside. Heat
butter olive oil in medium skillet. Saute onions until they start
to color. Add reserved potatoes zucchini and stir to coat with oil.
Sprinkle with dill, chili, and add salt pepper to taste. Cook over
medium-low heat for 5 minutes. Heat omelet pan. Beat 2 eggs in small
bowl with 1 tablespoon milk and salt pepper. Melt 1 tablespoon
butter in pan. when butter has melted and foam subsided, pour in
beaten eggs. Run spatula around edge, lifting gently to let uncooked
eggs on top run to bottom. When eggs are almost set, spoon half of
potato-zucchini mixture to one side. Cover and cook 1 minute. Fold
omelet over the filling. Slide on to warm serving plate and serve
immediately with a dollop of sour cream. Repeat above for second
omelet.

Recipe from Anne Marie Chiappetta's Kitchen.
Submitted By ANNE MARIE CHIAPPETTA On 05-31-95

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