Weekend Omelette Recipe
Mushrooms, Tomato, Onion, Spinach, Fontina, House Breakfast Potatoes
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Ingredients
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Omelette
House Breakfast Potatoes
Garnish / Finish
Method
House Breakfast Potatoes
Prepare and par-cook
Wash and peel (optional) the potato. Cut into 1/2-inch dice. Place diced potato in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 5 minutes until just beginning to soften but still firm. Drain and spread on a plate to steam-dry for 2 minutes.
Crisp the potatoes
Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When butter foams, add the par-cooked potato in a single layer (give them space). Sprinkle smoked paprika, garlic powder, onion powder, 1/2 tsp kosher salt and 1/4 tsp black pepper over the potatoes. Cook undisturbed for 3–4 minutes to form a crust, then toss/flip and cook another 4–6 minutes until evenly golden and crispy, reducing heat to medium if browning too fast. Total pan time ~8–10 minutes.
Omelette
Sauté vegetables
Heat 1 teaspoon olive oil in a 8–10 inch nonstick skillet over medium heat. Add the sliced onion and a pinch of salt; sauté 2–3 minutes until translucent. Add the mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Add the diced tomato and spinach and cook 30–60 seconds until spinach wilts and liquids evaporate. Transfer the cooked veg to a bowl and wipe the pan clean with a paper towel.
Beat eggs
In a small bowl, crack 3 eggs, add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy.
Cook omelette
Heat the same 8–10 inch nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter is melted and beginning to foam (but not brown), pour in the beaten eggs and immediately tilt the pan to distribute evenly. Let eggs set for about 20–30 seconds, then use a spatula to gently pull the cooked edges toward the center, tilting the pan to allow runny egg to fill the gaps. Repeat around the pan until the top is mostly set but still slightly glossy, about 1–2 minutes total.
Add filling and fold
Spread the sautéed vegetables evenly over one half of the omelette. Sprinkle the shredded fontina evenly on top of the vegetables. Let the cheese warm and begin to melt for 20–30 seconds. Use the spatula to fold the empty half of the omelette over the filled half to form a half-moon. Cook another 30 seconds to 1 minute to finish melting the cheese and cook through, keeping the interior tender.