Denver Omelette Recipe

Par-cook the potatoes: place the cubed potatoes in a microwave-safe bowl with 1–2 tablespoons water, cover, and microwave on high for 3–4 minutes until just tender but not falling apart. Drain any excess water.

Heat a 10-inch nonstick or well-seasoned skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add the par-cooked potatoes in a single layer (work in batches if needed).

Sprinkle potatoes with 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp paprika, and 1/8 tsp garlic powder. Add the sliced onion if using. Let potatoes cook undisturbed for 3–4 minutes to brown on one side, then stir/flip and continue cooking 4–6 minutes until golden and crisp on most sides and cooked through.

Taste and adjust seasoning. Keep warm in a low oven (200°F / 95°C) or cover the pan loosely while you make the omelette.

Prepare fillings: if your ham isn't already diced, cut into small 1/4-inch pieces. Finely dice the bell pepper and onion. Shred the white cheddar if not pre-shredded.

In a small bowl, crack 2 eggs. Add 1 tablespoon whole milk (this lightens the eggs), 1/4 tsp salt and 1/8 tsp black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy.

Heat a 8- or 9-inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan.

Add diced onion and bell pepper to the pan and sauté for 1–2 minutes until softened but not browned. Add the diced ham and cook 30–60 seconds to warm and lightly brown.

Give the egg mixture a quick final whisk, then pour into the skillet, tilting the pan to spread evenly. Let the eggs set undisturbed for about 20–30 seconds, then using a spatula gently lift edges to let uncooked egg flow underneath. Repeat around the pan for about 45–60 seconds until the eggs are mostly set but still slightly moist on top.

Scatter the sautéed ham, peppers, onions and 1/2 cup shredded white cheddar over one half of the omelette. If using, sprinkle chopped chives on top of the cheese.

Using the spatula, fold the empty half of the omelette over the filling to create a half-moon. Cook 30–60 seconds more to melt the cheese and finish cooking (cook slightly less for softer interior).

Slide the omelette onto a plate and keep warm while you plate the potatoes and toast.

While the omelette cooks or potatoes finish, toast 2 slices of sourdough to desired darkness in a toaster or in a skillet over medium heat, brushing each side lightly with the softened butter if using skillet.

Spread softened butter on the warm toast and cut in half if preferred.

Arrange the Denver omelette on a plate alongside the breakfast potatoes and sourdough toast.

Serve immediately with hot sauce or ketchup on the side if desired.