Souffleed Cheese and Potato Omelettes
Perfect for the 8" nonstick shallow fry pan
Serves 1 - 2
Omelettes take very little effort when made on this foolproof nonstick surface. This recipe becomes more substantial with the addition of sliced cooked potatoes, but the overall result is still as light as a souffle. Ingredients:
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 medium-size new potatoes, cooked and thinly sliced
- 2 extra-large eggs, separated
- 1/4 teaspoon Italian seasoning
- 3 tablespoons hard cheese (Monterey Jack or Cheddar), finely grated
- Freshly ground black pepper
Heat the butter in the pan over a medium setting until slightly foaming. Add shallots and saute until they begin to soften and lightly brown. Make a layer of potatoes in the pan and continue cooking, shaking the pan gently from time to time, until they are hot.
Preheat a broiler on high.
Beat together the egg yolks, herbs, cheese and some salt and pepper. In a separate bowl beat the egg whites until they are stiff.
Fold about one quarter of the whites into the yolk mixture. When this is incorporated fold in the remaining whites. Pour this mixture into the pan and quickly spread it over the potatoes. Cook for 2 to 3 minutes, until the bottom is set and lightly browned. The top will still be wet and runny.
Slide the pan under the hot broiler and cook until the top puffs up and is pale golden brown. Using a spatula, and keeping the omelette the same side up, slide it onto a warmed plate. Serve immediately.