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Danny Recipe

Name: Angelina’s Italian Delis Danny Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 3 large eggs; 2 tbs whole milk; 1 tsp salt; 0.25 tsp black pepper; 1 tbs unsalted butter; 1 tsp extra-virgin olive oil; 0.5 red bell pepper; 0.5 green bell pepper; 0.5 yellow onion; 1 clove garlic; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbs fresh parsley (optional); 1 tbs olive oil; 2 oz Fiore di Sardegna cheese (or Pecorino-style sheep's milk cheese); 2 russet potatoes; 0.5 sweet potato (optional, for color); 2 tbs olive oil; 0.5 tsp garlic powder; 0.5 tsp dried rosemary; 0.25 tsp dried thyme; 0.5 tsp paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh parsley (chopped, for garnish)

Inspired by Angelina’s Italian Deli

Time45m

Serves1

Peppers, onions, Fiore di Sardegna cheese, Italian home fries

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Ingredients

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Omelette base

3 Large eggs

2 tbs whole milk

1 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Unsalted butter

1 tsp extra-virgin olive oil

Vegetable filling

1/2 Red bell pepper

1/2 green bell pepper

1/2 yellow onion

1 clove Garlic

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Dried oregano

1 tbs fresh parsley (optional)

1 tbs olive oil

Cheese

2 oz Fiore di Sardegna cheese (or Pecorino-style sheep's milk cheese)

Italian home fries

2 russet potatoes

1/2 sweet potato (optional, for color)

2 tbs olive oil

1/2 tsp Watkins garlic powder

1/2 tsp dried rosemary

1/4 tsp dried thyme

1/2 tsp Watkins paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh parsley (chopped, for garnish)

Method

Italian home fries

prep potatoes

Wash and scrub the russet potatoes (and sweet potato if using). Cut into 1/2-inch dice. Pat dry thoroughly with a towel to remove surface moisture (this helps them crisp).

par-cook (optional)

For faster crisping, microwave the diced potatoes on high in a covered microwave-safe bowl for 3 minutes, then drain any released moisture. Alternatively, you can blanch in salted boiling water 3 minutes and drain well.

season and roast

In a large bowl, toss the dried potato cubes with 2 tablespoons olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp dried rosemary, 1/4 tsp dried thyme and 1/2 tsp garlic powder until evenly coated. Spread the potatoes out in a single layer on a rimmed baking sheet lined with parchment or foil.

roast

Roast in a preheated 425°F (220°C) oven for 20–28 minutes, flipping once halfway through, until golden and crisp on the edges. Remove from oven and sprinkle with chopped fresh parsley. Keep warm while you make the omelette.

Vegetable filling

slice vegetables

Core and thinly slice the red and green bell peppers into 1/4-inch strips. Peel and thinly slice the yellow onion. Mince the garlic clove.

sauté

Heat 1 tablespoon olive oil in a nonstick or stainless-steel skillet over medium heat. Add the sliced onions and peppers and a pinch of salt. Sauté 6–8 minutes until softened and beginning to caramelize. Add the minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano; cook another 1–2 minutes until fragrant. Stir in chopped parsley if using. Transfer vegetables to a bowl and set aside.

Omelette assembly and cook

beat eggs

In a medium bowl whisk together 3 large eggs, 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper until frothy and uniformly blended.

heat pan

Heat a nonstick skillet (8–9 inch) over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil. Swirl to coat the pan and melt the butter until it foams but does not brown.

cook eggs

Pour the beaten eggs into the skillet and let them sit undisturbed for 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue for about 45–60 seconds until the omelette is mostly set but the top remains slightly glossy.

add filling

Evenly distribute the sautéed peppers and onions across one half of the omelette. Crumble or thinly grate 2 ounces Fiore di Sardegna cheese over the vegetables (reserve a little to sprinkle on top if desired).

finish and serve

Fold the empty half of the omelette over the filling and press gently with the spatula. Let cook for another 20–30 seconds to melt the cheese inside. Slide the omelette onto a plate. Sprinkle remaining cheese and a little chopped parsley on top. Serve immediately with a generous portion of the warm Italian home fries on the side.