Avocado, Cheddar & Tomato Omelet Recipe

Place the diced potatoes in a pot, cover with cold water, add a pinch of salt and bring to a simmer. Cook 6–8 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil. When oil shimmers, add the drained potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a crust.

Add the diced onion and continue to cook, stirring occasionally, for 6–8 minutes until potatoes are golden and onions are softened. Stir in minced garlic, smoked paprika, 3/4 tsp salt and 1/2 tsp pepper. Cook 1–2 more minutes. Taste and adjust seasoning. Stir in chopped parsley, remove from heat and keep warm while you make the omelet.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a bowl, whisk together 1 cup flour, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt until evenly combined.

Cut the cold cubed butter into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in 1/2 cup cold buttermilk. Stir gently with a fork just until the dough comes together — do not overmix.

Turn the dough onto a lightly floured surface, pat to about 1-inch thickness, and use a 2.5-inch round cutter (or a glass) to cut one biscuit. Place on the prepared sheet about 1 inch apart.

Brush the top with 1 tsp melted butter. Bake 11–13 minutes until risen and golden. Keep warm until serving.

In a small bowl whisk together 3 eggs, 2 tbsp milk, 1 tsp salt and 1 tsp freshly ground black pepper until frothy and well combined.

Heat a 9–10 inch nonstick 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 skillet and let sit undisturbed 20–30 seconds until the edges begin to set. Using a spatula, gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until the surface is mostly set but still slightly glossy — about 1½–2 minutes total.

Sprinkle half of the grated cheddar (about 1/4 cup) evenly over one half of the omelet. Distribute the diced tomato (about 1/2 cup) over the cheese, then layer the avocado slices on top. Scatter the remaining cheddar and chopped chives over the filling.

Using a spatula, carefully fold the empty half of the omelet over the filled half to form a semicircle. Cook 20–30 seconds more to allow cheese to melt and fillings to warm through.

Slide the omelet onto a plate. Season lightly with additional salt and pepper if desired. Serve immediately with home fries and the warm buttermilk biscuit.