German Potato Omelet

Directions

1. 1

   In a large skillet, cook potatoes in 2 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with green onion; set aside and keep warm.
2. 2

   In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs and milk. Add egg mixture to skillet (mixture should set immediately at edges).
3. 3

   As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on 1 side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.