Grandma Recipe

parboil potatoes (optional but recommended)

Place diced russet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 5 minutes.

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the parboiled potatoes in a single layer (work in batches if necessary). Let cook undisturbed 3–4 minutes to develop a golden crust, then stir or flip pieces and cook another 4–6 minutes until crisp and cooked through. Reduce heat to medium, season with 1 tsp kosher salt and 1/2 tsp black pepper, and transfer potatoes to a plate.

In the same skillet, add the remaining 1 tablespoon olive oil and the diced half-cup onion. Sauté 4–5 minutes over medium heat until soft and beginning to brown.

Push the onions to one side of the skillet and add the diced pancetta to the hot pan. Cook 3–4 minutes, stirring, until the fat renders and the pancetta is crisp around the edges.

Add the sliced long hot peppers to the pancetta and onion, sprinkle in 1/4 tsp red pepper flakes, and sauté 3–4 minutes until the peppers are softened and slightly blistered. Taste and adjust salt (pancetta is salty; add only if needed).

Return the cooked potatoes to the skillet and toss everything together over medium heat for 1–2 minutes so flavors combine and the potatoes re-crisp. Keep warm on the lowest heat while you make the omelette.

In a bowl, whisk together the 3 eggs and 2 tablespoons milk until pale and slightly frothy. Season lightly with a pinch of salt and a few grinds of black pepper.

Heat a 9–10 inch nonstick skillet over medium-low. Add 1 tablespoon unsalted butter and swirl to coat. Pour the beaten eggs into the pan and let sit undisturbed for 20–30 seconds until edges begin to set.

Using a spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow underneath. Continue until the omelette is mostly set but still slightly moist on top, about 1–2 minutes total.

Sprinkle half (about 1/4 cup) of the grated Romano cheese evenly over one half of the omelette. Spoon the warm potato, pancetta and pepper mixture over the cheese in an even layer (about 3/4 cup to 1 cup).

Using the spatula, carefully fold the empty half of the omelette over the filling. Let cook 30–60 seconds more to finish and melt the cheese. Slide the omelette onto a plate, sprinkle the remaining Romano and the chopped parsley on top, and serve immediately.