MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON
Steps:
- Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
- Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
- While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
- In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
- Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
- Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
- Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
- Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.
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Enan Zaman
[email protected]I'll try it again.
Cathy Calunsag
[email protected]Not bad.
Salem suhail2001 KHAN12
[email protected]Meh.
Mpho Vilakazi
[email protected]Overall, I was disappointed with this omelet. I wouldn't recommend it to anyone.
chotu 420
[email protected]The instructions in this recipe were unclear. I had to guess at what to do in several places.
Prince Shohagh
[email protected]I found this omelet to be bland and unflavorful. I had to add a lot of salt and pepper to make it taste better.
Logan Ellis
[email protected]This omelet was way too greasy for my taste. I had to blot it with paper towels before I could eat it.
Mosanali Mosanali
[email protected]I'm not sure what I did wrong, but my omelet turned out dry and rubbery. I followed the recipe exactly, so I'm not sure what happened.
Jyoti Banik
[email protected]I made this omelet for dinner last night and it was a big hit. My husband and kids loved it.
Raneillia
[email protected]This was the perfect breakfast for a lazy Sunday morning. I enjoyed every bite.
Adrian Mcclee
[email protected]I would definitely make this omelet again. It was a great way to start the day.
RL LR
[email protected]This omelet was easy to make and very satisfying. I liked the combination of flavors and textures.
Nabeila Ali
[email protected]I'm not a big fan of omelets, but this one was really good. The vegetables were cooked perfectly, and the bacon and home fries were a nice touch.
Elizaveta
[email protected]This was a great way to use up some leftover vegetables. I had some mushrooms, tomatoes, and onions that were about to go bad, so I decided to make this omelet. It was delicious!
Jar Ken
[email protected]I loved the flavors in this omelet! The mushrooms and tomatoes were especially tasty. I would definitely recommend this recipe.
Gang Fight
[email protected]This omelet was a hit with my family! The combination of mushrooms, tomatoes, and onions was delicious, and the home fries and bacon were the perfect sides. I will definitely be making this again.