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This is a tasty treat often served for hearty farm breakfasts.  It's a good way to use up leftovers and start the day with a full stomach and happy heart.  And it's close enough to French fries in taste that even picky kids will be inclined to eat it (you may have to leave out the green onions though).

Potato Omelet

1 medium onion, coarsely chopped
1/4 cup red or yellow bell pepper cut in small pieces
1 T. olive oil
2 medium to large cooked potatoes
2 green onions, sliced thinly
3 eggs
salt and black pepper
Optional:   1/2 cup leftover spinach, Swiss chard or other cooked mild greens

Heat olive oil in a large heavy skillet.  Add onion and red or yellow pepper.  Lower heat to medium and cook, stirring occasionally, until onion is soft.   Meanwhile slice potatoes fairly thin.

Add potatoes to skillet and mix gently with the onion and pepper.  Sauté, turning once in a while as potatoes start to brown.  When potatoes are nearly as browned as you would like and heated through, add chopped green onions and stir.  Do not over-brown potatoes.

Mix eggs with salt and black pepper.   If you have leftover greens, drain well and mix with eggs if desired.  Pour eggs over potatoes and mix well.  Cook until solid on the bottom and turn to cook the other side.

The Sneaky Kitchen
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