Daily Omelette Recipe

Prep potato

Wash and peel (optional) the russet potato. Cut into 1/2-inch dice so pieces cook evenly. Pat dry with a towel to remove excess moisture.

Cook aromatics

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add olive oil and 1/2 tbsp butter. When butter is foaming, add diced onion and bell pepper. Cook, stirring occasionally, 3–4 minutes until softened.

Brown potatoes

Increase heat to medium-high and add diced potato in an even layer. Sprinkle with smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Let potatoes cook undisturbed for 3–4 minutes to brown, then stir and continue cooking 6–8 minutes, stirring every 2–3 minutes, until potatoes are tender and golden. If they stick, reduce heat slightly and add a splash of water and cover for 2–3 minutes to finish cooking, then uncover and crisp.

Finish potatoes

When potatoes are just tender, add minced garlic and cook 30–45 seconds until fragrant. Stir in chopped parsley or chives, taste and adjust seasoning. Transfer potatoes to a warmed plate and keep warm while you make the omelette.

Beat eggs

Crack 3 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk briskly until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Heat pan

Wipe the skillet used for potatoes (or use a separate 8–9 inch nonstick skillet). Heat over medium-low and add 1 tbsp unsalted butter. Swirl to coat the pan; butter should foam but not brown.

Cook eggs

Pour the beaten eggs into the pan and let sit, undisturbed, for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this gentle stirring and tilting for about 45–60 seconds until the eggs are mostly set but still slightly moist on top.

Add filling and fold

Sprinkle 1/4 cup shredded cheddar cheese evenly over one half of the omelette and scatter optional chopped chives. Use the spatula to fold the empty half over the filled half into a half-moon. Let cook another 20–30 seconds to melt the cheese and finish cooking; avoid overcooking—you want a tender interior.

Plate

Slide the omelette onto a plate, spoon the warm breakfast potatoes alongside, and garnish with extra chives or parsley. Serve immediately with hot sauce or ketchup if desired.

This recipe is for one serving. To make more servings, scale eggs and potatoes proportionally. For quicker potatoes, parboil diced potatoes 5 minutes, drain, then proceed to sauté to brown.