Bacon Cheddar Omelette Recipe

prepare potatoes

Scrub and peel potato if desired. Cut into 1/2-inch dice for even cooking. Rinse diced potatoes under cold water until the water runs clear to remove excess starch; drain and pat dry thoroughly with a clean towel.

par-cook potatoes

Place diced potatoes in a pot, cover with cold water and a pinch of salt. Bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and let steam-dry for 1–2 minutes.

fry home fries

Heat a 10-inch skillet over medium-high heat. Add olive oil and swirl to coat. Add the drained potatoes in a single layer (work in batches if necessary). Let potatoes sear without moving for 3–4 minutes until golden on the bottom. Stir, then add diced onion, smoked paprika, garlic powder, kosher salt, and black pepper. Continue to cook, stirring occasionally, for another 6–8 minutes until potatoes are golden-brown and tender. Taste and adjust seasoning. Stir in chopped parsley off heat.

preheat pan and wilt spinach

While potatoes finish, heat a separate 8-inch nonstick skillet over medium heat. Add 1/2 tablespoon of butter. When butter is foamy, add the fresh spinach and sauté quickly, tossing, until just wilted (about 30–45 seconds). Remove spinach to a plate and wipe skillet clean with a paper towel if necessary.

beat eggs

Crack eggs into a bowl, add whole milk, salt, and black pepper. Whisk vigorously until mixture is homogenous and slightly frothy, about 20–30 seconds. This yields a fluffier omelette.

cook eggs

Return the skillet to medium-low heat and add remaining 1/2 tablespoon butter, swirling to coat. Pour the beaten eggs into the skillet and let sit undisturbed for 10–15 seconds. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until eggs are mostly set but slightly moist on top, about 60–90 seconds.

add fillings and fold

Evenly distribute wilted spinach, chopped bacon, and shredded cheddar over one half of the omelette. Allow the cheese to melt for 15–30 seconds, then use the spatula to fold the other half over the fillings. Let the omelette sit for 10–15 seconds to finish cooking through but avoid overcooking.

serve

Gently slide the omelette onto a plate. Season with a small crack of black pepper and a pinch of salt if desired. Serve immediately alongside the home fries. Offer hot sauce and extra parsley as optional garnishes.