Honey Ghee and Me

Smoky Potato Omelette

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I love omelettes in the morning.  People sometimes think they are time-consuming or difficult, but once you do a few, they’re really pretty simple.  If just making a cheese omelette or using a filling that doesn’t require cooking, they actually are really quick!  I sometimes wake up, throw one or two eggs in a bowl with a sprinkle of salt and pepper, toss it in a pan, flip, top with cheese, and boom- I have brecky.  This one is filled with a delicious smoky potato filling, so it does require a bit more time since the potatoes must be cooked first- but it’s well worth it if you have an extra 15-20 minutes.  It’s like having an egg and potato breakfast all-in-one!!

Makes 4 two-egg omelettes

INGREDIENTS

For egg mixture…

8 eggs

1/2 tsp salt

1/2 tsp pepper

For filling…

1/2 russet potato

1/4 tsp smoked paprika

1/4 tsp sweet paprika

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

1/8 tsp ground cumin

teeny dash cayenne pepper

1/2 small onion

drizzle olive oil (1/2-1 tbsp, to coat pan)

1/2 cup grated cheese (I use sharp white cheddar)

butter or ghee, for coating omelette pan

optional: avocado slices

*you’ll want a small non-stick pan of some sort

Chop potato into small squares
Heat oil in a pan over medium heat
Toss in potatoes and seasonings
Stir and let cook for about 10 minutes, until potatoes are about half cooked
(stir frequently to avoid burning)
Meanwhile, finely onion
Stir into potatoes…
Reduce heat to low-medium heat, cover, and let cook for about 10 minutes
(covering allows veggies to steam and cook faster- you may still want to stir once or twice)
When potatoes are done check for seasonings- salt and pepper if needed and set aside
(You can either remove potatoes, wash pan, and use same pan for omelettes or keep potatoes in pan and get a new one for eggs- your choice, just make sure the
pan you use for eggs is small and non-stick)
In a bowl, whisk eggs, salt, and pepper
Grate cheese…
And now you’re ready!
Lightly coat pan with a little butter or ghee over medium heat
When pan is hot, pour in egg mixture (about one-fourth of mixture- if easier for you,
you can whisk two eggs at a time with 1/8 tsp salt & pepper)
Lightly move egg around, spreading center towards edge since it cooks slowest
This is just to help it cook evenly- be gentle, we don’t want a scramble 🙂
Lower heat and let egg cook for a few minutes until it is set
You’ll know it’s ready to flip if you shake pan and the the egg slides around without breaking
Once ready, either flip egg over or slide egg onto a plate and then flip onto pan
Do whatever you need to do to get that egg upside
down in the pan- we don’t expect master chefs here 🙂
Sprinkle cheese over egg, about 2 tbsp cheese per omelette (or more for extra cheesy!)
Top with about 2 tbsp of the potato mix, or one-fourth of mixture
If using avocado, later over potato
When cheese is melted, slide omelette (again, done when it slides easily) onto plate…
The easiest way for me is to slide half out and then use the pan to flip the
other half over- do whatever works for you 🙂
Voila… you have an omelette
Serve with whatever you like and enjoy!!
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Comments

  1. I just made this for breakfast: Yum! I love these directions- easy for me to follow. I didn’t have cheddar so I used feta; I used more potatoes; and 3 eggs per omelet- because I had to use up the eggs! Thanks Natalie for a winner! I will definitely do this again.