Combo Omelette Recipe

Par-cook potatoes

Place diced potatoes in a medium pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain thoroughly and pat dry with a towel.

Crisp potatoes

Heat a nonstick or cast-iron skillet over medium-high heat. Add olive oil and swirl to coat. Add the drained, dried potatoes in a single layer. Let cook undisturbed 3–4 minutes to brown, then stir. Add smoked paprika, garlic powder, salt and pepper. Continue to cook, stirring occasionally, 6–8 minutes until golden and crisp. Taste and adjust seasoning. Stir in chopped chives if using, then transfer potatoes to a warm plate and keep warm.

Prepare fillings

In the same skillet (wipe out excess oil and reduce heat to medium), melt 1 tsp butter. Add diced onion and sauté 1–2 minutes until fragrant. Add sliced mushrooms and cook 2–3 minutes until they release moisture and begin to brown. Add diced bell pepper and cook 2 minutes until slightly softened. Add diced ham and chopped cooked bacon just to warm through, 1–2 minutes. Stir in diced tomato and remove mixture to a bowl. Season lightly with a pinch of salt and pepper.

Beat eggs

In a medium bowl, crack 4 eggs. Add 2 tbsp whole milk, 1 tsp salt and 1/2 tsp black pepper. Whisk vigorously until combined and slightly frothy.

Cook omelette

Heat a clean 9–10 inch nonstick skillet over medium-low. Add 1 tbsp unsalted butter and swirl to coat the pan. Pour the beaten eggs into the skillet, tilting to spread evenly. Let eggs set undisturbed for about 45–60 seconds until edges begin to set. Using a spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue for another 30–45 seconds until the top is mostly set but still slightly glossy.

Add filling and cheese

Spoon the warmed filling mixture onto one half of the omelette leaving a 1/2-inch border. Sprinkle shredded cheddar (about 3/4 cup) evenly over the filling. If using parsley, sprinkle chopped parsley over the cheese.

Fold & finish

Using a spatula, carefully fold the empty half of the omelette over the filled half. Let cook 30–60 seconds to melt the cheese and finish cooking (reduce heat to low if browning too quickly). Slide omelette onto a plate, seam side down. Cover loosely with a lid or foil for 1 minute to ensure cheese is melted.

Serve

Serve the omelette hot with a generous portion of the crispy breakfast potatoes on the side. Garnish potatoes with extra chives if desired.