Beat 2 large eggs with 2 tablespoons of water and season with salt and pepper.

Spray an 8-inch omelet pan or nonstick skillet with cooking spray.

Heat skillet over medium heat.

Add 1/2 cup cooked, cubed potato to the skillet and heat until heated through or microwave until heated through.

Set potatoes aside.

Pour egg mixture into the skillet. The eggs should set immediately at the edges.

With an inverted pancake turner, carefully push cooked portions at the edges toward the center, allowing uncooked portions to reach the hot pan surface, tilting the pan and moving cooked portions as needed.

Spoon potatoes over half of the omelet.

Spoon 1/2 cup sour cream over the potatoes.

Sprinkle 2 tablespoons of sliced green onions over the sour cream.

Cook for about 30 seconds more.

Slide omelet from pan onto plate.

Top with a dollop of sour cream and green onions if desired.