HEARTY POTATO OMELET

SERVES 4 to 6

This is a very hearty omelet. How many it serves depends on the time of day. On a brunch menu it could serve 8 or 10. For dinner, it is a one-dish meal that can be accompanied by a tossed salad.

INGREDIENTS

3 tablespoons olive oil, plus 3 tablespoons for later

1-1/2 pounds potatoes, grated

Salt and pepper to taste

12 large eggs

1 cup finely chopped onions

1/2 cup finely chopped green pepper

1/2 cup finely chopped red pepper

2 large garlic cloves, minced

1/2 teaspoon dried thyme

1 tablespoon chopped fresh sage

1/4 cup freshly grated Parmesan cheese

Heat a large skillet over medium-high heat. Add 3 tablespoons of olive oil and heat. Add the potatoes, pressing down with a spatula to form an even layer. Sprinkle lightly with salt and pepper. Brown the first side, about 5 minutes. Break into sections and flip. Brown the other side, breaking the layer into smaller pieces so more of the individual pieces of potatoes brown, another 5 minutes. Remove from pan and cool slightly.

Place the eggs in a large bowl and beat well with a whisk or fork. Add another 1 tablespoon oil to the pan. Add the onions and peppers and sauté until softened. Add the garlic and sauté another minute. Remove from heat. Add the potatoes, onions, peppers and garlic, thyme, sage Parmesan additional salt and pepper to the eggs. Beat well to combine. If there are any food particles left in the pan, wipe them out so the eggs won't stick. Reheat the pan over medium heat, adding up to 2 tablespoons of oil as needed. Pour the egg mixture into the pan. Cook until lightly set and browned on the bottom. Flip the omelet, inverting it onto a plate first if needed, and cook the other side until set. Let the omelet set for at least 5 minutes before serving. It is also great at room temperature.

Notes: When I made this, I happened to have fresh sage and dried thyme. You may use fresh or dried as desired.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.