Easy Sunday Hash Brown Omelette

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Omelettes have always been one of my favorite weekend foods. You can get up late, fill one with whatever you have on hand, and it will keep you going for most of the day.

When I moved to Boston, my favorite omelettes came from Deli Haus, a diner in Kenmore Square which sadly isn’t there anymore. It was always filling and you were almost guaranteed to run into someone you knew. You could get an omelette there at 2 in the afternoon—or 2 in the morning.

Since then, my taste has lightened up a little (gone also are the days when I could regularly eat a three-pound omelette stuffed with half a dozen ingredients). There’s only one egg in this recipe, which keeps the finished omelette nice and thin.

A note on ingredients
Made with “one” of pretty much every ingredient, you almost don’t need a recipe. The potatoes are cut into a small dice, so they cook quickly.

Easy Sunday Hash Brown Omelette

1 medium red potato, peeled
1 clove garlic, minced
1 Tbls. butter
1 jumbo egg
1 Tbls. heavy cream
1 tsp. rosemary
grated Parmesan cheese
white pepper
salt

Serves 1

Cut your potato into thin slices, then into a small dice.

Melt the butter in a non-stick pan. Add the diced potatoes, garlic, and a pinch of salt. Stir to coat with butter.

Fry on medium-high heat until they start to brown nicely. You’re looking for them to develop a nice, golden crust�but not start burning and sticking to the pan.

While the potatoes are frying, crack the egg into a bowl and add the cream.

Whisk together with a fork. Add the rosemary and salt and white pepper to taste. Whisk to combine.

When your potatoes are nicely brown and cooked through (taste a piece!), turn the heat down to low and pour in your eggs.

Immediately remove the pan from the heat. Tilt it back and forth to evenly distribute the egg. Do this right away, since the egg will start to set up almost instantly.

When the egg is spread out, set the pan back on the stove.

Sprinkle the whole omelette with grated Parmesan cheese. I don’t measure the cheese. You’re aiming for a thin layer that will melt quickly.

Almost immediately, fold one side into the center with a spatula like this.

Do the same thing with the other side.

Slide the omelette off onto a plate and serve immediately!


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Copyright 2008 The Hungry Mouse/Jessica B. Konopa. All rights reserved.

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

5 COMMENTS

  1. I love this omelet. Omelets are among my favorite things to eat. The ingredients are super. And nice fold! I tried doing the Japanese omelet with the sake and the sugar. The folding experience is intense with that. So thin and the repetitive folding (or rolling I guess) with chop sticks. WOW!

  2. I made this for lunch today-had to try one of your recipes. It was so good–I did add crumbled bacon I made yesterday before I added the egg. Nice and light, almost like a crepe. My tummy thanks you :0)

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