Avocado, White Cheddar, & Tomato Omelet Recipe
home fries
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Ingredients
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Omelet
Home Fries
Method
Home Fries
- 1
Par-cook the potatoes
Place the diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 6–8 minutes. Drain thoroughly in a colander and let steam-dry for 2–3 minutes.
- 2
Sauté
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add the olive oil and 1 tablespoon butter and let the butter melt and foam. Add the drained potatoes in a single layer if possible and cook undisturbed for 4 minutes to develop a crust. Toss or flip the potatoes and add the diced onion. Continue cooking, stirring every 2–3 minutes, until golden and crisp all over and onions are softened, about 8–10 more minutes.
- 3
Season
Sprinkle the smoked paprika, garlic powder, remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper over the potatoes. Toss to coat and cook 1 more minute to bloom the spices. Taste and adjust seasoning. Stir in chopped parsley, if using. Keep warm on low while you make the omelet.
Omelet
- 4
Prepare fillings
Halve and pit the avocado; scoop out 1/2 and slice or dice it into bite-sized pieces. Core and dice the tomato (or halve cherry tomatoes) into small pieces. Measure out the shredded white cheddar and roughly chop cilantro if using. Set fillings near the stove.
- 5
Beat the eggs
In a small bowl, crack the 3 eggs. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until homogeneous and slightly frothy — about 20–30 seconds.
- 6
Cook the omelet
Heat an 8- to 10-inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. When butter stops foaming and the surface is glossy, pour in the beaten eggs. Let the eggs set at the edges for about 30–45 seconds, then use a rubber spatula to gently pull cooked edges toward the center while tilting the pan to let uncooked egg run underneath. Continue until the top is mostly set but still slightly moist, 1–2 minutes total.
- 7
Add fillings and finish
Scatter the shredded white cheddar evenly over one half of the omelet. Top the cheese with the diced avocado and tomato. Using the spatula, fold the empty half over the filled half to form a crescent. Cook 30–45 seconds more to melt the cheese and warm the fillings. Slide the omelet onto a plate seam-side down. Garnish with chopped cilantro if desired and a light crack of black pepper.
- 8
