- 2 potatoes
- Vegetable oil
- 2-3 eggs
- ½ cup spinach
- 1 tsp black pepper
- 1 tsp Maggi seasoning
- ½ cup grits
- Syrup to taste
- Tabasco sauce to taste
Slice potatoes into ½-inch pieces.
Remove the skin from the potatoes.
Add potatoes to large bowl and add black pepper.
In a wok on medium high heat, add ¼ cup vegetable oil.
Fry potatoes for about 20 minutes or until they are golden brown in color.
In a small pan, add 1 teaspoon of butter and effo (spinach).
Sauté for 5 minutes on medium heat.
Remove effo from pan and set aside.
In a small bowl, crack and beat 2 - 3 eggs.
In a pan on low medium heat, add ½ to 1 tsp butter.
Add egg to pan and cook for about 1 minute.
Sprinkle Maggi seasoning onto the egg mixture in the pan.
Add the effo (spinach) to the egg mixture.
Cook egg for another 2 minutes and flip in half.
In a small pot, bring 2 cups of water to a boil.
Add ½ cup of grits to the boiling water.
Cook grits 5 - 7 minutes until smooth.
Add butter as needed to create the creamy, smooth consistency.
Place omelet, potatoes, and grits in a small bowl.
Top grits with syrup if sweet taste desired.
Add Tabasco to potatoes for spice.