Cheese Omelette Recipe

Prep potatoes: place diced potatoes in a bowl of cold water and swish to remove excess starch, then drain and pat dry with a towel.

Heat a 10–12 inch skillet or sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and allow it to shimmer.

Add diced potatoes in a single layer (work in batches if necessary). Cook, undisturbed, for 4–5 minutes to develop a golden crust.

Add chopped onion, sprinkle with paprika, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss and continue cooking, stirring occasionally, until potatoes are tender and browned, about 6–8 more minutes.

Taste and adjust seasoning. Stir in chopped parsley if using. Reduce heat to low and keep potatoes warm while making omelette.

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper.

Whisk vigorously until the mixture is uniform and slightly frothy, about 20–30 seconds. This incorporates air for a tender omelette.

Heat a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. Allow butter to foam but not brown.

Pour the beaten eggs into the pan. Let the eggs sit undisturbed for 15–20 seconds until edges begin to set.

Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion 2–3 times until eggs are mostly set but still slightly moist on top, about 1–2 minutes total.

If adding meat (bacon, sausage, or ham), scatter the cooked pieces evenly over one half of the omelette now so they warm through.

Sprinkle or lay 1/2 cup shredded cheese (or 2 slices American) evenly over the same half. If using feta, scatter about 1/3 cup crumbled; for Gouda use 1/2 cup shredded.

Cook 15–30 seconds more to let cheese begin melting but keep interior slightly creamy.

Fold the omelette in half over the cheese and add-ins using the spatula. Gently press for 5 seconds to seal and help cheese finish melting.

Slide the finished omelette onto a plate and let rest 30 seconds before serving to finish setting.

Plate the omelette alongside the warm home fries. Garnish potatoes with additional parsley if desired.

Offer substitutions and add-on options: swap cheese for Gouda or feta (+$1.00) or add cooked sausage, ham or bacon (+$2.00) when ordering.