Instructions: Cook potato in a small saucepan in boiling water to cover 10 minutes or until tender; drain.

Stir together 1/4 cup cheese and eggs in a bowl.

Melt butter in a 10-inch nonstick skillet over medium heat. Add potato, onion, and next 5 ingredients; saute 5 minutes. Stir in egg mixture, and cook, without stirring, over medium-low heat 5 minutes or until almost set.

Wrap handle of nonstick skillet with aluminum foil.

Bake at 450 for 5 minutes or until set. Sprinkle with remaining 1/4 cup cheese; bake 1 more minute or until cheese melts. Serve with sour cream.

Notes: Serve this Italian open-faced omelet with a green salad for an ideal Sunday night dinner.

Makes 2 servings.

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