Spinach And Andouille Omelet* Recipe

Prep potatoes: rinse, peel if desired, and dice into roughly 1/2-inch cubes so they cook evenly.

Par-cook (optional for speed): place diced potatoes in a microwave-safe bowl with 1 tbsp water, cover, and microwave on high for 2-3 minutes until slightly softened but not falling apart. Drain any excess water.

Heat a 10-inch skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil and let shimmer.

Add diced potatoes in a single layer. Sprinkle smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper over the potatoes. Cook undisturbed for 4-5 minutes to develop a crust, then stir/turn and continue cooking for another 6-8 minutes, stirring occasionally, until golden brown and tender.

Taste and adjust seasoning. Stir in 1 tbsp chopped parsley and keep warm on lowest heat while preparing the omelet.

Bring liquid to a simmer: in a small saucepan, bring 1 cup water and 1/2 cup milk to a gentle simmer over medium heat.

Whisk in grits: slowly add 1/2 cup coarse grits to the simmering liquid, whisking constantly to prevent lumps.

Cook gently: reduce heat to low and cook, stirring frequently, for 12-15 minutes (or according to package directions for coarse grits) until thick and creamy. Add small splashes of water or milk if they become too thick.

Finish with cheese and butter: stir in 1 tbsp butter, 1/2 cup shredded smoked gouda, 1/4 tsp salt, and 1/8 tsp black pepper until fully melted and smooth. Keep warm, covered, on the lowest heat.

Prepare sausage and spinach: slice 3 oz andouille sausage into thin rounds or half-moons. Heat a 10-inch nonstick skillet over medium heat and add 1 tsp olive oil. Add sliced andouille and cook 3-4 minutes, turning, until browned and fragrant. Push sausage to one side of the pan.

Wilt spinach: add 1.5 cups fresh baby spinach to the pan with the sausage and sauté 1-2 minutes until just wilted. Season lightly with a pinch of salt. Remove sausage and spinach to a plate and wipe pan clean with a paper towel; keep pan over medium-low heat.

Whisk eggs: in a bowl, crack 3 large eggs, add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until uniformly pale and slightly frothy.

Heat butter: add 1 tbsp unsalted butter to the warmed nonstick skillet and let it foam but not brown, tilting the pan to coat the surface.

Pour eggs and form omelet: pour the beaten eggs into the pan, gently tilting to spread. As edges set, use a silicone spatula to lift edges and tilt the pan so uncooked eggs flow underneath. Reduce heat to low to avoid overbrowning.

Add fillings: when the eggs are mostly set but still slightly moist on top (about 1-2 minutes), distribute the cooked andouille and wilted spinach evenly over one half of the omelet. Sprinkle 3/4 cup shredded smoked gouda across the filling and scatter 1 tbsp chopped chives on top.

Fold and finish: use the spatula to gently fold the omelet in half over the fillings. Let cook 30-60 seconds longer to melt the cheese through, keeping the interior tender.

Slide onto plate: carefully slide the finished omelet onto a warm plate. Tent loosely with foil for a minute if needed to ensure cheese is fully melted.

Plate components: place the omelet on the plate alongside approximately 1/2 cup warm gouda grits and a generous portion (about 1 cup) of brunch potatoes.

Garnish and optional finishing: garnish omelet with an extra sprinkle of shredded gouda or chopped chives, add a lemon wedge and a small drizzle of hot sauce if desired. Serve immediately.