Potato Omelette

• 1/4 c. butter or margarine
• 3 medium potatoes, pared and thinly sliced
• 1 medium onion, chopped
• juice of 1 lemon
• 2 medium fresh tomatoes, sliced
• 6 eggs
• 1/2 tsp. cinnamon
• salt and pepper to taste

1. Heat margarine in large skillet.
2. Add sliced potatoes, a few at a time; cook until lightly browned on both sides and nearly tender. Remove from skillet; sprinkle with salt and pepper.
3. Cook onion in same pan until golden.
4. With slotted spoon, remove onion from pan; add lemon juice to onion.
5. Return potatoes to pan.
6. Arrange tomatoes over potatoes; spread onion mixture over all.
7. Cover skillet; cook over low heat for 10 minutes, or until potatoes are tender.
8. Beat eggs, cinnamon and 1/4 teaspoon salt; pour eggs over vegetables in skillet.
9. Cover and cook on low heat until eggs are set.
10. Makes 4 servings.

butter, potatoes, onion, lemon, fresh tomatoes, eggs, cinnamon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220701 (may not work)