Omelette Scram Recipe

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 3 minutes to slightly par-cook. Drain and let steam-dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp olive oil. When oil shimmers, add 1/4 cup chopped onion and sauté 1–2 minutes until translucent.

Add par-cooked potato cubes in a single layer. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp paprika, and 1/2 tsp garlic powder. Press down slightly and cook undisturbed 4–5 minutes until golden on one side.

Flip and continue to cook, stirring occasionally, another 6–8 minutes until potatoes are evenly browned and tender. Taste and adjust seasoning. Keep warm on very low heat while preparing omelette and scrambled eggs.

Prepare fillings: in a medium skillet over medium heat add 1 tbsp olive oil. Sauté 1/4 cup diced onion 1–2 minutes, add 1/2 cup diced bell pepper and 1/2 cup sliced mushrooms and cook 3–4 minutes until softened. If using bacon, add chopped cooked bacon and warm through. Transfer fillings to a bowl and set aside.

In a medium bowl crack 6 eggs, add 2 tbsp milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined and slightly frothy.

Heat a 10–12 inch nonstick skillet over medium heat. Add 1 tbsp butter and swirl to coat. Pour half of the egg mixture into the skillet and tilt to form an even omelette base. Cook undisturbed 60–90 seconds until edges begin to set.

Using a spatula, gently lift edges and tilt pan so uncooked egg flows underneath. When surface is mostly set but still slightly glossy, evenly distribute half of the prepared fillings over one side and sprinkle with 1/2 cup shredded cheddar.

Fold the omelette in half over the filling, reduce heat to low, cover briefly 30–45 seconds to melt cheese, then slide omelette onto plate. Repeat steps to make second omelette with remaining egg mixture, fillings and cheese (or make one large omelette using all eggs in a larger pan).

Keep finished omelettes warm in a low oven (200°F / 95°C) if making ahead.

In a small bowl whisk 2 eggs with 1 tbsp milk or cream, 1/4 tsp salt and 1/4 tsp black pepper until combined.

Heat a small nonstick skillet over medium-low and add 1 tsp butter. When butter foams, pour in egg mixture and let sit 10–15 seconds until edges set.

Using a rubber spatula, gently push set edges toward the center, tilting pan to allow uncooked egg to flow out. Fold and stir occasionally until curds are creamy and slightly moist, about 45–60 seconds. Remove from heat while still slightly underdone; carryover will finish them.

Divide home fries between two plates (or desired number of servings). Using a spatula, place one omelette per plate alongside or atop the home fries.

Top the home fries with a generous spoonful of the creamy scrambled eggs.

Garnish omelettes and potatoes with chopped chives or parsley. Serve immediately.