Arrow Created with Sketch. Back to The Recipes Crispy Truffled Potato Omelet Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 2 Ratings PRINT Prep Time 5 minutes Cook Time 20 minutes Serving Yield 2 servings From the recipe author: This is the ultimate egg breakfast, complete with crispy fried potatoes that are sprinkled with truffle salt for some extra umami. Of course, when left to your own devices you can throw whatever you like in your omelet. Make it a clean-out-the-fridge meal and add vegetables or different cheeses. The key is to fold the crispy potatoes directly inside the omelet. This way you get a bite of crispy potato with cheesy egg all at once and it’s such a lovely flavor explosion. Recipe excerpted from EVERYDAY DINNERS by Jessica Merchant. Photo and Text Copyright @ 2021 by Jessica Merchant. Published by Rodale Books, an imprint of Random House Publishing Group, a division of Penguin Random House LLC. By: Jessica Merchant of How Sweet Eats Ingredients 2 tablespoons unsalted butter 1 medium Yukon Gold potato, peeled or unpeeled, diced Truffle salt Freshly cracked black pepper 5 large Pete and Gerry's Organic Eggs Pinch of kosher salt 2 ounces freshly grated white cheddar cheese 2 scallions, thinly sliced Directions Step 1 Heat a large nonstick skillet over medium heat and add 1 tablespoon of the butter. Add in the diced potatoes and toss to coat. Add a pinch of the truffle salt and pepper. Cook, tossing occasionally, until the potatoes are crispy, about 10 minutes. Taste one and if you’d like more truffle salt, add it! Transfer the potatoes to a plate. Step 2 In a bowl, whisk together the eggs, 2 tablespoons water, and a pinch of kosher salt and pepper. Step 3 Using the same skillet, melt the remaining tablespoon of butter over medium-low heat. Once melted, pour the eggs into the skillet. Quickly move a spatula through them to slightly scramble, then let them sit without stirring - occasionally lifting up the edges to let any uncooked egg run into the cracks - for 2 to 3 minutes, until they’re set in the center. Step 4 Once the center of the omelet is set, sprinkle in the cheese. Add the potatoes in the center along with a sprinkling of scallions. Fold the omelet over. If desired, give it another sprinkle of truffle salt. Serve immediately. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Karen May 27, 2021 I love how detailed this recipe is and cannot wait to make this! In fact, this is what we will have for dinner tonight! Can't wait! Reply Page 1 Created with Sketch. 1 Reply [email protected] May 28, 2021 We're glad to hear you love this recipe and we'd love to hear how it turned out! Reply Page 1 Created with Sketch.
