Market Vegetable Omelet Recipe

Prepare potatoes

Grate the peeled russet potato coarsely. Place grated potato in a clean kitchen towel or fine sieve and squeeze out as much moisture as possible. Transfer to a bowl.

Add the grated shallot, flour, beaten egg, salt and pepper to the drained potato. Mix until combined.

Heat vegetable oil and butter in a 10–12 inch nonstick or cast-iron skillet over medium heat until shimmering. Add the potato mixture and press into a 6–7 inch round (or divide for smaller rostis). Cook undisturbed 6–8 minutes until the bottom is deep golden and crisp.

Carefully flip the rosti using a plate to invert, then slide back into the pan and cook another 5–6 minutes until cooked through and crisp. Transfer to a warm oven (150°C / 300°F) to keep warm while you make the other components.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced shallot and sauté 2–3 minutes until softened.

Add minced garlic, diced zucchini and red bell pepper. Sauté 4–5 minutes until vegetables are tender but still have some bite.

Stir in the baby spinach and cook 1–2 minutes until wilted. Season with 1/4 tsp salt, 1/4 tsp pepper and the chopped herbs. Remove from heat and keep warm.

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it, ensuring the bowl does not touch the water.

Whisk the egg yolks with the lemon juice in the bowl until slightly thickened. Place over the simmering water and whisk constantly to bring the mixture to warm (do not scramble).

Very slowly whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify before adding more, until the sauce is smooth and thickened (about 3–5 minutes).

Remove from heat and immediately whisk in the grated gruyere until melted and incorporated. Season with 1/4 tsp salt and white pepper or a pinch of cayenne. Keep warm in a thermos or over very low heat, stirring occasionally.

In a bowl, whisk together the 4 eggs, 2 tablespoons milk, 1 teaspoon salt and 1/2 teaspoon black pepper until frothy and well combined.

Heat 1 tablespoon unsalted butter in a 9–10 inch nonstick skillet over medium-low heat until foaming. Pour the eggs into the pan and let sit 15–20 seconds until edges begin to set.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the omelet is mostly set but still slightly moist on top, about 1–2 minutes more.

Spoon the warm market vegetables down the center of the omelet in a line. Fold one side over the filling, then the other to form a neat envelope or half-moon, depending on preference. Slide the omelet onto a warm plate and keep warm.

In a small bowl whisk together the extra-virgin olive oil, sherry or red wine vinegar, salt and pepper.

Toss the mixed baby greens with the dressing just before plating to avoid wilting.

Place the warm rosti on the plate. Slide the folded market vegetable omelet beside or atop the rosti as desired.

Spoon 2–3 tablespoons of the warm gruyere hollandaise over the omelet.

Arrange a small mound of dressed green salad on the plate. Garnish the omelet with chopped chives and serve with a lemon wedge for extra brightness.