Country Potato and Fennel Omelet

Sorce	Popper
Ingridients
Instructions	In an omelet pan or nonstick skillet, heat oil. Sauté potato, fennel and green onion together until fennel has softened. Remove from pan and keep warm. Combine eggs and tarragon; set aside. Add garlic to pan and sauté for 1 minute. Add egg mixture and cook omelet-style. When eggs are set, fill omelet with potato/fennel mixture. Sprinkle with cheese and fennel tops. Close omelet and serve.