Italian Omelette

Italian Omelette

1 pound russet potatoes – (about 3 medium)
2 tablespoons olive oil
4 eggs
2 green onions – chopped
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Italian herb seasoning
1/4 teaspoon pepper
1/2 cup shredded cheese (part-skim mozzarella, Cheddar, Swiss, fontina or Monterey Jack) – (2 ounces)

Slice potatoes 1/16-inch thick. In 12-inch nonstick skillet heat oil over medium heat. Spread potatoes in skillet in an even layer. Cook, turning occasionally, until browned, crisp and cooked through, about 20 minutes. Meanwhile, in small bowl whisk remaining ingredients except cheese. Pour egg mixture evenly over potatoes. Sprinkle cheese on top. Cover and cook until cheese is melted and eggs are set, about 5 to 6 minutes. Slide onto warm plate. Cut into wedges to serve.