One of my favorite things to do on Sunday morning is make a simple cheese omelet. My eggs are beaten well with a pinch of salt. The pan is sizzling with a mix of olive oil and butter. Slices of vine ripe tomatoes are waiting on a plate. It is always helpful to know how to make a simple cheese omelet that will taste better than any omelet you can get at a restaurant.
If you saw my Mega Omelet or Western Omelet post, you already know I do not like my omelets browned on the outside. While I realize many people do enjoy a browned omelet, it's always been a mystery to me. I don't mind a tiny amount of brown. A tiny bit. But I prefer an all-yellow, light and fluffy, buttery omelet.
What is the secret to making a perfect cheese omelet?
I hope it goes without saying that a Teflon pan is required when making a flip omelet. It makes the whole process much easier. There are three other components needed to make a great flip omelet. Butter, olive oil and steam. The steam factor. Once you've pushed the omelet in on the sides and let the raw egg reform in the pan - you've got to get your heat on low - as low as it will go. Cover the omelet for three minutes and let the steam fluff it up. Stay close. If you hear the omelet sizzling you didn't put the heat low enough and you will burn the bottom. If necessary, turn the heat off and leave the lid on for a minute or two. We need that steam to create a slick bottom on the pan.
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Crispy, Real Home Fries to Complement Your Omelet
I have a favorite diner that I've been going to for years. They have the best home fries I've ever tasted. I'm a potato person. Tasting the flavor of the potato is crucial. I want to savor every bite. I don't want a ton of paprika all over it. Why do so many breakfast places dump a gallon of paprika on their home fries? I've never understood that. My favorite diner boils their potatoes first. And you can do this a day ahead of time. If you're making a big batch for brunch, boil all the potatoes the night before. Leave them in the fridge overnight. Cut them in the morning. My diner focuses on the potato in the potato - it's simple and delicious. That's what I try to do with my home fries.
Keep it simple with any spices added. Try a little adobo seasoning and a few dashes of dried basil. Peppers and onions are great too. They add a lot of flavor of their own, without taking away from the potato flavor. Alright then. I think I've said all I can about potatoes at the moment. Potatoes are an obsession for me. I wrote a poem about them in my Red Bliss Potato recipe. And if you love omelets and you're feeling daring, you can always try Mega Omelet or my Western Omelet too!
But really, take the time to cook for yourself and your loved ones. You're all worth it.
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How to Make a Cheese Omelet w/Home Fries
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 serving 1x
Description
Making a simple cheese omelet and home fries for any time of the day is one of the most comforting meals I can imagine. I love a good, fluffy, buttery omelet. Follow along with my video and you can make it too!
Ingredients
For the Omelet:
- 3 eggs
- pinch of salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 slices American cheese
- basil garnish (optional)
- sliced tomatoes (optional)
For the Home Fries:
- 2 large russet potatoes
- ¼ cup diced red pepper
- ¼ cup diced green poblano pepper
- ¼ cup diced onion (any kind)
- 1 teaspoon dried basil
- 1 ½ teaspoons adobo seasoning
- 2 tablespoons butter
- 1-2 tablespoons olive oil
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Instructions
- Boil potatoes in a pot with water. This can be done the day before. Typically, I put the potatoes in and turn the heat on high. It takes about 30 minutes to get them tender start to finish. Stick a knife through the potato to check tenderness.
- Once the potatoes are cooked, cut them into cubes.
- Dice your onions, red pepper, and green pepper.
- Put olive oil and butter in a pan on low to medium heat and add the potatoes.
- Add adobo seasoning and dried basil. Mix well to coat the potatoes.
- Once potatoes are crispy, turn them with a spatula. Should take about 7-8 minutes for crispiness.
- Add peppers and onions. A splash more olive oil here. Mix thoroughly and let peppers and onions cook through.
- Crack and beat three eggs with a pinch of salt.
- On low heat, melt butter and olive oil in a pan until sizzling.
- Add beaten eggs. Push sides of eggs in and let raw egg fill the gaps in the pan. Keep repeating this until most of the egg is cooked.
- Turn heat to lowest possible setting and cover the omelet for 3 minutes. We need the steam to make our omelet fluffy.
- Uncover the pan. Shake the omelet so you can move it in the pan a bit. It’s time for the flip. Watch the video for this.
- Once omelet is flipped, add American cheese or whatever cheese you want.
- Fold the omelet over and let cheese melt. Turn off heat.
- Serve/eat immediately with home fries.
Notes
- The cook time is 40 minutes because I included the potato boiling in there.
- The yield. You could easily split a 3-egg omelet between two people and the home fries are really for 2 and you will probably still have some leftover.
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