Zaza's Omelette Recipe

par-cook potatoes

Place diced potatoes in a pot and cover with cold water. Add a pinch of salt, bring to a boil, and simmer until just fork-tender, about 6–8 minutes. Drain and let steam-dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp oil. When oil shimmers, add the par-cooked potatoes in a single layer and spread diced onion on top. Let cook undisturbed for 3–4 minutes to get a golden crust.

Toss and continue to cook, stirring occasionally, until potatoes are browned and crispy on most sides, about 6–8 more minutes. Season with smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm while you make the omelette.

In a medium skillet over medium heat, add 1 tsp olive oil. Add Italian sweet sausage (removed from casings) and break into small pieces with a spatula. Cook until browned and cooked through, about 4–5 minutes. Transfer cooked sausage to a plate and reserve skillet with rendered fat.

If the pan is very greasy, spoon off all but about 1 tsp of fat. Add the julienned red pepper, yellow pepper, and sliced red onion to the skillet. Sauté over medium heat until softened, about 3–4 minutes.

Add minced garlic, dried oregano and red pepper flakes; sauté 30–45 seconds until fragrant. Add the baby spinach and toss until wilted, about 1 minute. Return the cooked sausage to the pan, stir to combine, then remove filling to a bowl and set aside. Wipe the skillet clean with a paper towel and return to medium-low for the omelette.

Crack 4 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 20–30 seconds.

Heat the cleaned skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl until melted and foaming but not browned (butter should remain pale).

Pour the beaten eggs into the skillet. Let the eggs sit undisturbed for ~10–15 seconds to set at the edges. Using a spatula, gently push cooked edges toward the center while tilting the pan so uncooked eggs flow to the edges. Continue until the omelette is mostly set but the top is still slightly moist, about 1–2 minutes total.

Before the eggs fully set, spoon the sausage-vegetable filling onto one half of the omelette in an even layer. Top the filling with the 3 oz shredded Grande mozzarella, distributing evenly.

Using a spatula, carefully fold the empty half of the omelette over the filling to form a half-moon. Let cook 30–45 seconds more to melt the cheese and finish setting the eggs; cover the pan briefly (30 seconds) if you prefer the cheese thoroughly melted.

Slide the omelette onto a plate and garnish with chopped chives or scallions and a few drops of hot sauce if using.