This omelette is a layer of beautifully cooked hash browned potatoes topped by a thin layer of egg, cheese, ooey and gooey, & a filling of your choice. Then, the whole works is folded over into a crispy, crunchy, on the outside, cheesy, creamy, on the inside, breakfast.
Equipment: 12-inch skillet and 10-inch lid
Melt about a tablespoon of butter in a 12″ skillet over medium to medium-high heat.
Add potato and with a spatula, flatten into a large thin circle. Leave an empty space around the outside edge of the hash browns and the edge of the skillet, but spread the potatoes as evenly and thinly as possible with as few holes as possible. Make sure the 10″ inch lid will fit over the top of the hashbrowns.
Place three small pats of butter on top of the flattened hash browns, salt, and pepper if desired, and cover with the lid. Cook until the bottom of the hashbrown is showing just a bit of browning. Note: If you haven’t done it ahead, this is an ideal time to chop up the ham, mushrooms, onions, green peppers or whatever is going inside in the omelette.
When the hash brown has begun to brown, add egg and with the bottom of a spoon or a spatula, spread and nudge it across the hash browns. Put the lid back on and let the egg set for a minute or two.
When the egg is no longer runny (it doesn’t have to be completely done) add a slice of cheese to the center. Fold and break the other slice into triangles and add a “point” to each side of the slice. (It will look like a four-sided star.) Replace the lid and let the cheese melt slightly.
Uncover, add toppings and fold half of the omelette over on itself. Put the lid back on for just a moment so it heats through, then unlid and serve immediately.
This makes one. If you’re making a lot, simply cut up enough toppings all at once. Potatoes need to be freshly grated or they’ll turn brown. A food processor makes this easy and makes the best looking omelette because it makes long shreds, if you don’t have one, a helper can grate and cut toppings as you cook.