Potato Omelette

On Saturday, I happened to catch a Barefoot Contessa rerun where Ina was reliving a Parisian vacation. The results of my sitting on the couch enjoying one of the few remaining “good” chefs on Food Network were as follows:

1. I cannot wait to go to Paris.

2. I hope Team Dawmilam is just as disgustingly cute as Ina & Jeffrey after 43 years of marriage. Seriously, their life seems amazing.

3. Remember that 30 Rock where Liz Lemon talks about Ina & Jeffrey? She speaks the truth.

I relate so strongly to Liz Lemon, it’s not even funny.

4. A potato omelette was in my near future. Oh yes. The potato omelette would be mine.

This was one of those rare moments where I was inspired by something I saw on Food Network and decided to make it my own with a few swaps based on what I had in the fridge. I was also itching to use my new nonstick pan, purchased so that I could make frittatas, since all my other nonstick cookware is not oven safe. I ordered this set on sale and was extremely pleased with the smaller pan’s performance this weekend.

I looked forward to this all day, and it did not disappoint. When I took it out of the oven, I literally said “SQUEEEE!!” and started clapping.

Judge if you must. I have no shame when it comes to enjoying food.

Potato Omelette

2 small, red potatoes, diced (pretty small dice at that, 1/4″ cubes maybe?)

1/2 onion, diced

a couple fresh mushrooms, chopped

1/2 tablespoon rosemary

4 eggs

splash of 2% milk

handful of shredded cheddar

salt & pepper

olive oil & butter

Preheat oven to 350. In a small nonstick pan, heat some olive oil & butter over medium high heat. Add the potatoes, salt & pepper, and cook for about 6 minutes. Then add the mushrooms, rosemary & onions, continue to sautee until the potatoes are cooked through & mushrooms are golden, about 5-6 more minutes.In the meantime, combine 4 eggs and a splash of milk with more salt & pepper; set aside.

Remove the cooked potatoes, mushrooms & onions from the pan. Add one tablespoon butter back to pan, reduce heat to low, and add in the egg mixture. Stir to combine and then fold in the cheese, but don’t scramble the eggs and don’t let them cook all the way. When they’re starting to set (2 minutes, maybe?) add in the potato mixture, spreading it evenly around the pan. Toss the whole pan into the oven, and cook for 8-10 minutes.

Now if you’ll excuse me, I’m about to go reheat the other half of this delicious dish to fuel the 8 mile run Lindsey and I have planned for today.



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