Omlettes Recipe

Beat eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 20–30 seconds).

Prepare pan

Heat a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat the bottom; allow butter to foam but not brown.

Cook eggs

Pour the beaten eggs into the pan. Let eggs sit undisturbed for 15–20 seconds until edges begin to set. With a rubber spatula, gently pull set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until eggs are mostly set but still slightly glossy on top (about 1–2 minutes total).

Add fillings and cheese

If using optional fillings (diced ham, bacon, sautéed mushrooms, bell pepper, onion, or wilted spinach), distribute 2–3 tablespoons total across one half of the omelette. Sprinkle 1 ounce shredded cheddar cheese evenly over the same half.

Fold and finish

Using the spatula, fold the empty half over the filled half to form a half-moon. Let cook for another 20–30 seconds to melt the cheese and finish cooking through, then slide the omelette onto a plate, garnish with 1 teaspoon chopped parsley and additional pepper to taste.

Prep potatoes

Peel the russet potatoes (or leave skins on if preferred) and grate them on the large holes of a box grater. Place grated potatoes in a clean kitchen towel or cheesecloth and wring out as much moisture as possible (this helps them crisp).

Season and shape

Transfer drained potatoes to a bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and toss to combine. Divide into two equal portions (this recipe makes two servings of hashbrowns).

Cook

Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add one portion of the shredded potatoes, pressing down with a spatula to form an even 1/2-inch-thick layer. Cook without disturbing for 4–5 minutes until deeply golden and crisp on the bottom. Flip in sections (or invert onto a plate and slide back into pan) and cook the other side for 3–4 minutes until golden. Repeat with second portion if making two servings. Keep warm in a low oven (200°F / 95°C) while finishing the omelette.

Toast 2 slices of bread to your preference in a toaster or under a broiler. Spread with 2 teaspoons butter or your chosen spread and serve alongside the omelette and hashbrowns.