Omellette Recipe

prep

Wash and scrub the russet potato. Leave the skin on for texture. Cut the potato into 1/2-inch dice (try to keep pieces uniform so they cook evenly). Place diced potatoes in a bowl of cold water and let sit for 5 minutes to remove excess starch; drain and pat dry thoroughly with a clean towel or paper towel.

cook

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, add the diced potato in a single layer (it's okay if they crowd slightly). Let cook undisturbed for 4–5 minutes to develop a golden crust, then toss or flip pieces and continue cooking, stirring occasionally, for another 6–8 minutes until tender and golden all over (total cook time ~10–13 minutes).

season

During the last 2 minutes of cooking, sprinkle 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper over the potatoes. Stir to coat and cook another minute. Taste and adjust seasoning. Remove from heat and stir in 1 tablespoon chopped fresh parsley if using. Transfer to a warm plate and keep warm while you make the omelette and toast.

While the potatoes cook, preheat a toaster or skillet. Butter both sides of the 2 slices of bread lightly (about 1/2 tablespoon per slice or as preferred). Toast in a toaster to desired browning, or heat a dry skillet over medium heat and toast each side 1–2 minutes until golden. Keep warm or set on a plate.

vegetable prep

Finely dice the 1/4 yellow onion and 1/4 red bell pepper into small, even pieces; dice the 1/4 tomato and remove excess seeds and juice to avoid watery filling. Pat vegetables dry if needed.

sauté veggies

Heat a nonstick 8–9 inch skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When butter foams, add diced onion and bell pepper. Sauté 2–3 minutes until softened but not browned. Add the diced tomato and cook 1 minute until warmed through and most juices evaporate. Season lightly with a pinch of salt and pepper. Transfer vegetables to a small bowl and wipe skillet clean with a paper towel.

egg mixture

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously for 20–30 seconds until blended and slightly frothy.

cook omelette

Return the clean nonstick skillet to medium-low heat and add 1 tablespoon butter. Once melted and slightly foaming, pour the egg mixture into the pan, tilting the pan to distribute eggs evenly. Let eggs set undisturbed for about 30–45 seconds; then using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly glossy (about 1–1.5 minutes total).

fill and finish

Spread the sautéed vegetables evenly over one half of the omelette. Sprinkle 1/4 cup shredded cheddar cheese on top of the vegetables. Use the spatula to fold the empty half of the omelette over the filling. Let cook another 30–45 seconds to melt the cheese and finish cooking (don’t overcook — you want the interior tender). Slide omelette onto a plate.

garnish

Sprinkle 1 tablespoon chopped fresh chives (optional) over the omelette. Serve immediately alongside the warm toast and home fries.