Potato and Mushroom Omelet
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 10 min
3 large eggs, beaten
1 tablespoon milk
Filling
1 teaspoon olive oil
1 ½ tablespoon (20 g) butter, divided
1 large potato, peeled and cut into ½” cubes
4 mushrooms, cut into 4 pieces
1 ¾ oz (50 g) bacon, cut into ½“ cubes
½ clove garlic, minced
Kosher salt and freshly ground black pepper
1 teaspoon vegetable oil
Chopped fresh parsley
Equipment
Glass or Stainless Steel Lid
In a medium bowl, combine eggs and milk and stir well. Set aside.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to low heat. Add ¾ tablespoon of the butter, potato, mushrooms, bacon and garlic into the pan. Sprinkle salt and pepper and lightly stir. Cover with lid and cook for about 10 minutes, occasionally stirring to avoid burning. Once the potatoes are cooked through, add parsley and lightly stir. Remove from the pan.
Lightly wash the pan and wipe off water. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and spread evenly. Once oil starts to smoke from the entire surface, add the remaining butter in the pan. Once butter melts, add the egg mixture from Step 1, stirring quickly. Once the eggs are set but still runny, add in sautéed vegetables from Step 2 on top.
Slide the omelet to the rear of the pan. Lift the handle to tilt the pan downwards and gently knock on the handle to fold the vegetables into the omelet. Remove from the pan and serve.
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