Byo Omelette Recipe

Start by parboiling the diced potato in salted boiling water for 5 minutes until just tender but not falling apart. Drain well and pat dry with a towel.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add the parboiled potatoes in a single layer. Let cook undisturbed for 3–4 minutes to develop a crust.

Toss or flip the potatoes and continue to cook, stirring occasionally, until golden and crisp all over, about 6–8 more minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Keep warm on low heat or transfer to a warm oven (200°F/95°C).

If using mushrooms, onions, bell pepper or ham, heat a separate 8–10 inch nonstick skillet over medium heat with 1 teaspoon butter or oil. Sauté onions and bell peppers 3–4 minutes until softened. Add mushrooms and cook until moisture evaporates, 2–3 minutes. Add diced ham just to warm through. Season lightly with a pinch of salt and pepper. Remove cooked fillings to a plate.

If using spinach, wilt it quickly in the same pan for 30–45 seconds and squeeze out excess moisture before combining with other fillings.

Dice tomatoes and reserve raw to add to the omelette at the end (so they remain fresh), or lightly warm for 30 seconds if preferred.

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until combined and slightly frothy (this helps a tender omelette).

Heat an 8–10 inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the pan until the butter foams but does not brown.

Pour the egg mixture into the pan and let it sit for about 10–15 seconds. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until the eggs are mostly set but still slightly glossy on top, about 45–60 seconds more.

Distribute your chosen fillings evenly over one half of the omelette (use about 1 to 1 1/2 cups total of fillings). Sprinkle 1/2 cup shredded cheese over the fillings.

Fold the empty half of the omelette over the fillings using the spatula and let cook another 20–30 seconds to melt the cheese and finish setting the eggs. For a slightly creamier interior, remove from heat when still slightly custardy.

Carefully slide the omelette onto a plate, seam side down. Garnish with chopped chives or parsley if desired.

While cooking the omelette or homefries, toast 2 slices of bread to your desired doneness. Butter both slices with 1 tablespoon unsalted butter while hot.

Plate the omelette with the toast and homefries. Serve immediately so the omelette stays hot and tender.