Potato, Caramelized Onion, and Salmon Omelet
By Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
Images
Serves
Makes 1 serving
Ingredients
- 1 tablespoon unsalted butter
- 1½ teaspoons olive oil
- 1 small Yukon gold or other potato, cooked, peeled, and sliced ¼ inch thick
- 1 cup thinly, vertically sliced yellow onion
- Pinch of coarse salt
- Freshly ground black pepper
- 2 or 3 large eggs
- 1 tablespoon water
- 1 (2- x 6-inch) slice smoked salmon, cut into ¼-inch wide strips
- 1½ teaspoons tablespoon minced fresh chives
Procedure
The potatoes and onions in this hearty omelet can be
the starting point for many omelet fillings. Substitute
bits of smoked ham, prosciutto, smoked trout, even
bacon for the salmon. You can also omit the potatoes
and instead add a couple of sliced cooked asparagus.
In an 8- or 9-inch skillet, heat ½ tablespoon of the butter with the oil over medium heat until the butter has melted. Add the potatoes and cook, without turning, for 7 to 8 minutes, or until browned. Turn the potatoes over with a flat spatula and push to one side. Add the onion, decrease the heat to medium-low, and cook, stirring, for 10 to 12 minutes, until the onion is golden. Sprinkle with salt and pepper. Remove the pan from the heat and set aside.
Place the eggs in a medium bowl and add the water. Stir with a flat whisk, spiral whisk, or a fork just until blended. Add a pinch of salt and a grinding of pepper.
Heat a 7- or 8-inch omelet pan over medium heat for about 1 minute, or until hot. Add the remaining ½ tablespoon of butter and heat for 10 seconds, or until the butter foams and then begins to subside. Immediately pour the eggs into the center of the pan. They should sizzle on contact. Cook for about 10 seconds, or until the bottom is just set. Using a flat-edged silicone spatula, pull the set edges from the sides of the pan toward the center and tilt the pan to allow the unset egg to run toward the sides of the pan. Cook for 1 to 2 minutes, or until the eggs are soft set.
With a spoon, spread the potatoes and onions in the center of the omelet. Top with the pieces of salmon.
Remove the pan from the heat. Using a flat-edged rubber or silicone spatula, turn the third of the omelet nearest the handle over the filling in the center. Holding the pan by the handle, tilt the pan. With the edge of the spatula, guide the omelet as it rolls out onto a plate, forming a seam-side-down envelope. Serve at once.
In an 8- or 9-inch skillet, heat ½ tablespoon of the butter with the oil over medium heat until the butter has melted. Add the potatoes and cook, without turning, for 7 to 8 minutes, or until browned. Turn the potatoes over with a flat spatula and push to one side. Add the onion, decrease the heat to medium-low, and cook, stirring, for 10 to 12 minutes, until the onion is golden. Sprinkle with salt and pepper. Remove the pan from the heat and set aside.
Place the eggs in a medium bowl and add the water. Stir with a flat whisk, spiral whisk, or a fork just until blended. Add a pinch of salt and a grinding of pepper.
Heat a 7- or 8-inch omelet pan over medium heat for about 1 minute, or until hot. Add the remaining ½ tablespoon of butter and heat for 10 seconds, or until the butter foams and then begins to subside. Immediately pour the eggs into the center of the pan. They should sizzle on contact. Cook for about 10 seconds, or until the bottom is just set. Using a flat-edged silicone spatula, pull the set edges from the sides of the pan toward the center and tilt the pan to allow the unset egg to run toward the sides of the pan. Cook for 1 to 2 minutes, or until the eggs are soft set.
With a spoon, spread the potatoes and onions in the center of the omelet. Top with the pieces of salmon.
Remove the pan from the heat. Using a flat-edged rubber or silicone spatula, turn the third of the omelet nearest the handle over the filling in the center. Holding the pan by the handle, tilt the pan. With the edge of the spatula, guide the omelet as it rolls out onto a plate, forming a seam-side-down envelope. Serve at once.
Potato, Caramelized Onion, and Salmon Omelet
By Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
Serves
Makes 1 serving
Ingredients
- 1 tablespoon unsalted butter
- 1½ teaspoons olive oil
- 1 small Yukon gold or other potato, cooked, peeled, and sliced ¼ inch thick
- 1 cup thinly, vertically sliced yellow onion
- Pinch of coarse salt
- Freshly ground black pepper
- 2 or 3 large eggs
- 1 tablespoon water
- 1 (2- x 6-inch) slice smoked salmon, cut into ¼-inch wide strips
- 1½ teaspoons tablespoon minced fresh chives
Procedure
The potatoes and onions in this hearty omelet can be
the starting point for many omelet fillings. Substitute
bits of smoked ham, prosciutto, smoked trout, even
bacon for the salmon. You can also omit the potatoes
and instead add a couple of sliced cooked asparagus.
In an 8- or 9-inch skillet, heat ½ tablespoon of the butter with the oil over medium heat until the butter has melted. Add the potatoes and cook, without turning, for 7 to 8 minutes, or until browned. Turn the potatoes over with a flat spatula and push to one side. Add the onion, decrease the heat to medium-low, and cook, stirring, for 10 to 12 minutes, until the onion is golden. Sprinkle with salt and pepper. Remove the pan from the heat and set aside.
Place the eggs in a medium bowl and add the water. Stir with a flat whisk, spiral whisk, or a fork just until blended. Add a pinch of salt and a grinding of pepper.
Heat a 7- or 8-inch omelet pan over medium heat for about 1 minute, or until hot. Add the remaining ½ tablespoon of butter and heat for 10 seconds, or until the butter foams and then begins to subside. Immediately pour the eggs into the center of the pan. They should sizzle on contact. Cook for about 10 seconds, or until the bottom is just set. Using a flat-edged silicone spatula, pull the set edges from the sides of the pan toward the center and tilt the pan to allow the unset egg to run toward the sides of the pan. Cook for 1 to 2 minutes, or until the eggs are soft set.
With a spoon, spread the potatoes and onions in the center of the omelet. Top with the pieces of salmon.
Remove the pan from the heat. Using a flat-edged rubber or silicone spatula, turn the third of the omelet nearest the handle over the filling in the center. Holding the pan by the handle, tilt the pan. With the edge of the spatula, guide the omelet as it rolls out onto a plate, forming a seam-side-down envelope. Serve at once.
In an 8- or 9-inch skillet, heat ½ tablespoon of the butter with the oil over medium heat until the butter has melted. Add the potatoes and cook, without turning, for 7 to 8 minutes, or until browned. Turn the potatoes over with a flat spatula and push to one side. Add the onion, decrease the heat to medium-low, and cook, stirring, for 10 to 12 minutes, until the onion is golden. Sprinkle with salt and pepper. Remove the pan from the heat and set aside.
Place the eggs in a medium bowl and add the water. Stir with a flat whisk, spiral whisk, or a fork just until blended. Add a pinch of salt and a grinding of pepper.
Heat a 7- or 8-inch omelet pan over medium heat for about 1 minute, or until hot. Add the remaining ½ tablespoon of butter and heat for 10 seconds, or until the butter foams and then begins to subside. Immediately pour the eggs into the center of the pan. They should sizzle on contact. Cook for about 10 seconds, or until the bottom is just set. Using a flat-edged silicone spatula, pull the set edges from the sides of the pan toward the center and tilt the pan to allow the unset egg to run toward the sides of the pan. Cook for 1 to 2 minutes, or until the eggs are soft set.
With a spoon, spread the potatoes and onions in the center of the omelet. Top with the pieces of salmon.
Remove the pan from the heat. Using a flat-edged rubber or silicone spatula, turn the third of the omelet nearest the handle over the filling in the center. Holding the pan by the handle, tilt the pan. With the edge of the spatula, guide the omelet as it rolls out onto a plate, forming a seam-side-down envelope. Serve at once.