Omelet or Omellete…..
The sun is out, the house is quiet, I have my favorite show on (Calling all American Horror Story fans.), my coffee is hot, and I have cooked up an amazing recipe for you! It has been a while since I have created anything egg, or brunch, so I pulled it out, and you are going to thank me. Well, you will thank me IF you are just a foodie who doesn’t care what you consume, on the Keto diet, or a lover of indulgent things and believe that eating is to be enjoyed and that food is all about balance.
I could have easily eaten this entire recipe and not felt an ounce of guilt. That is how amazing it tastes. But knowing that I need to keep everything in balance I called it a two serving recipe and put the rest in the fridge for tomorrow. This is going to be absolutely perfect for brunch topped with peppery micro greens, a big bowl of fruit, a loaded crunchy salad, and let’s be honest, a Mimosa, or a Bloody Mary probably wouldn’t hurt. If you are entertaining guests, they are going to think you are a master chef. You don’t have to tell them that we cut a few corners in this recipe.
I decided that I wanted to combine two much loved breakfast recipes and make it as simple as possible. Why do more work that we need to? I took the idea of a Spanish Omelet and a Frittata and made a brunch baby. And really quickly, I was very torn on which spelling of Omelet was proper to use. I think that omelette is much prettier, but according to spell check, and Google, that form is only used in Europe. So, my apologies to those who don’t like the way omelet looks either. Anyway, no matter how you spell it, it all equals amazing. The flavors are perfection, there is crispiness in all the right places, and the taste is just rich and decadent.
When preparing a Frittata most chefs will cook one side, flip it onto a plate, put it back in the pan to cook the other side, then they will pop it in the oven under the broiler. That means extra dishes, and it is just inconvenient. So, I decided to do things a little differently. The crispy fried potatoes, that are a nod to the Spanish Omelet, are the base of this Frittata. I preheated the oven to 350’f. Then I fried the potatoes and onions up in butter until they were nice and browned. After that I simply poured my egg mixture over the potatoes and cooked the bottom just enough to set it. I turned off the oven temperature and switched it to a low broiler setting and put the pan in the oven without flipping the eggs. They puffed up so beautiful and golden in just TWO minutes, I sprinkled the white cheddar over the top and broiled it for a few more minutes until is golden brown, bubbly, and crispy around the edges. It turned out amazing with the potato layer caramelized and gently tucked in to the fluffy eggs.
With all that yumminess being said I know you aren’t going to want to miss cooking this up over the weekend. It is much quicker than most breakfast, or brunch recipes. Just one tip on putting the pan in the oven. My pans do not have oven safe handles, so I just wrap them in aluminum foil while I have them in the oven to prevent them from melting. And you will want to use a non-stick pan so this beauty will slide right out. No matter what you pair it with, how you spell it, or if you eat it with someone, or alone, sit back, relax, and enjoy!
What is your favorite brunch dish?
Spanish Omelet Frittata
By Angie Gouchenour
½ Tablespoon salted butter
½ cup russet potatoes peeled and diced/cubed
2 Tablespoons chopped onion
¼ teaspoon salt
Dash of black pepper
2 medium/large eggs
1 Tablespoon whipping cream
¼ cup sharp cheddar cheese shredded
¼ cup aged white cheddar cheese shredded (for topping)
Preheat the oven to 350’f
In a small fry pan melt the butter until sizzling
Dump the potatoes in the pan and season with salt and pepper, stir to coat, and allow to sit
Once they are browned stir them to brown the rest of the sides, this will take about 5 minutes total
During the last minute add the onions (I used frozen) and finish cooking
In a small bowl whisk together the eggs, whipping cream, and sharp cheddar cheese
Evenly pour over the potato mixture
Allow to cook for 3 minutes
Turn off the oven, and turn the broiler on low
Place the pan in the oven (See notes above) and cook under the broiler for 2 minutes
Sprinkle with the aged white cheddar cheese and broil for 4 more minutes
Remove and serve!