Omelette Recipe

Parboil diced potatoes: place potatoes in a pot, cover with cold water and a pinch of salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry a minute.

Heat a 10–12 inch skillet over medium-high heat. Add 1 tbsp olive oil. When shimmering, add drained potatoes in a single layer. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/4 tsp onion powder (if using).

Cook, undisturbed, 4–5 minutes to get a golden crust. Stir/flip and continue cooking 6–8 minutes, stirring occasionally, until potatoes are golden and crisp on edges and cooked through.

Taste and adjust seasoning. Remove from heat and stir in 1 tsp butter (optional) and 1 tsp chopped parsley. Keep warm while making the omelette.

If raw: cook bacon in a skillet over medium until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and chop. For sausage links, brown over medium heat until cooked through, 8–10 minutes, then slice. If you already have cooked bacon/sausage, reheat briefly in the pan for 1–2 minutes to warm.

Set cooked, chopped bacon or sliced sausage aside and keep warm. About 1–2 tbsp of rendered bacon fat may be used to cook vegetables for extra flavor—see next section.

Prepare vegetables: in a small skillet, melt 1 tsp butter (or use 1 tsp of reserved bacon fat) over medium heat. Add diced red onion, bell pepper and sliced mushrooms. Sauté 2–3 minutes until softened. Add diced tomato last and cook 30–45 seconds just to warm. Remove vegetables to a plate and keep warm.

In a bowl, crack 3 large eggs. Add 2 tbsp whole milk, 1 tsp salt and 1/4 tsp black pepper. Whisk briskly until mixture is homogeneous and slightly frothy (about 30 seconds).

Heat a nonstick 8–10 inch skillet over medium-low heat. Add 1 tbsp butter and let it foam but not brown. Swirl to coat the pan.

Pour the beaten eggs into the pan. Let eggs set at the edges for 20–30 seconds. Using a spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still glossy on top (about 1–2 minutes).

Reduce heat to low. Evenly distribute the sautéed vegetables and the cooked bacon or sausage on one half of the omelette. Sprinkle 1/2 cup shredded cheddar across the filling and reserve 1–2 tbsp for garnish.

Using a spatula, carefully fold the empty half of the omelette over the filling. Let cook 30–60 seconds more to melt the cheese and finish cooking (internal texture should be tender, not dry).

Slide the omelette onto a plate, seam side down. Garnish with remaining cheddar and chopped chives or parsley.