Denver "omelette" Sammy Recipe

Par-cook potatoes

Place the diced potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain well and let steam-dry in the colander for 2–3 minutes.

Crisp potatoes

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter stops foaming, add the drained potatoes in a single layer (work in a second batch if necessary). Let cook undisturbed 3–4 minutes until a deep golden crust forms, then toss or flip pieces and continue to cook 4–6 minutes, stirring occasionally until evenly golden and cooked through. Reduce heat to medium, sprinkle smoked paprika, garlic powder, salt and pepper over the potatoes and stir to coat. Taste and adjust seasoning. Sprinkle chopped parsley if using and keep warm off heat while making the sandwich.

In a small bowl combine mayonnaise, minced chipotle, lime juice, grated garlic, smoked paprika and 1/4 tsp kosher salt. Whisk until smooth and adjust heat/acid to taste (add more chipotle for heat or more lime for brightness). Refrigerate until ready to use. Makes about 3 tablespoons.

Prep vegetables and ham

Heat a 8–10 inch nonstick skillet over medium heat with a light coating of oil or nonstick spray. Add the diced onion, red and green bell peppers and sauté 3–4 minutes until softened and slightly translucent. If using ham, add it to the pan and warm 1 minute. Transfer the vegetable and ham mixture to a small bowl and wipe the skillet clean.

Make the omelette filling

In a bowl whisk together 3 eggs, 2 tablespoons whole milk, 1 tsp kosher salt and 1 tsp freshly ground black pepper until frothy. Add 1 tablespoon butter to the heated skillet over medium-low. When butter foams, pour in the egg mixture and let it sit undisturbed 20–30 seconds. Using a silicone spatula, gently stir the eggs from the edges toward the center to create soft curds, then stop stirring and let set into a loose omelette, about 45–60 seconds total.

Assemble and melt cheese

When eggs are nearly set but still slightly moist on top (no visible raw liquid), sprinkle the warmed pepper/onion/ham mixture evenly over the eggs and top with 2 ounces shredded American cheese. Cover the pan with a lid or a sheet pan for 30–45 seconds to melt the cheese and finish cooking the eggs without over-browning. Remove from heat.

Toast the roll and finish sandwich

Butter the cut sides of the roll with 1 teaspoon butter. Place cut-side down in a separate skillet over medium heat and toast until golden, about 1–2 minutes. Spread about 1 tablespoon chile aioli on the top and bottom halves of the roll. Gently fold the omelette to fit the roll (or slide the whole omelette onto the bottom half), place the top bun, press lightly and let rest 30 seconds to set.