Cheese Omelette Recipe

prep potatoes

Wash and peel the potato (peel optional). Cut into 1/2-inch dice for even cooking. Place diced potato in a bowl of cold water and let sit 5 minutes to remove excess starch, then drain and pat dry with a clean towel or paper towels.

cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tbsp olive oil and let it shimmer. Add the diced potatoes in a single layer (if they crowd the pan, cook in two batches). Cook undisturbed 4–5 minutes until the undersides are golden-brown. Reduce heat to medium, stir and add the diced half onion. Season with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp paprika and 0.25 tsp garlic powder. Continue to cook, stirring every 2–3 minutes, until potatoes are tender and crisp all over, about 10–12 minutes total. Taste and adjust seasoning. Stir in chopped parsley if using and keep warm on low while you make the omelette.

While the homefries cook, toast 2 slices of sourdough until golden in a toaster or in a skillet over medium heat. Spread 1 tbsp butter on the hot toast. Keep warm and set aside.

beat eggs

Crack 3 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt and 0.25 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 15–20 seconds).

heat pan

Place an 8–10 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

cook omelette

Pour the beaten eggs into the skillet and let them sit undisturbed for 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion every 10–15 seconds until the top is mostly set but slightly moist (total 1.5–2 minutes).

add cheese and fold

Sprinkle 0.75 cup shredded sharp cheddar evenly over one half of the omelette. Let it melt for 20–30 seconds. Use the spatula to fold the omelette in half over the cheese. Cook another 15–20 seconds to finish melting the cheese, then slide the omelette onto a plate.

finish and serve

Serve the omelette immediately with the buttered sourdough toast and a generous portion of homefries on the side. Optionally garnish omelette with a light sprinkle of extra cheddar or chopped parsley.