Fish Hotdog and Potato Omelet Recipe

In a nonstick pan, heat a tablespoon of oil and pan-fry potatoes until golden brown on the edges. Take out of the pan, drain on paper towel, and set aside.

Add a little more oil to the pan and fry the fish hotdogs for a few minutes or until heated through. Set aside.

In a bowl, break one egg and beat lightly. Season with salt and pepper. Add a tablespoon or two each of the cooked potatoes and hotdogs.

Heat a half tablespoon of oil in a nonstick pan. Swirl oil to coat the pan's surface. Pour the egg-potato-hotdog mixture and cook for two minutes. Flip and cook for another minute. Repeat for the rest of the three eggs.