Three individual folded omelets filled with butter-browned cubed new potatoes and fresh chives; about 50 minutes total.
6By 67Dude
Servings
3
12 oz New potatoes
4 tbsp Unsalted butter
9 pieces Large eggs
3 tbsp Fresh chives, finely chopped
1 tsp Fine sea salt
0.5 tsp Freshly ground black pepper
1 tbsp Water
Calories
550 kcal
Protein
27g
Carbs
17g
Fat
41g
Fiber
1g
Sugar
2g
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Cook Potatoes
1. Scrub the new potatoes and cut them into 1/2-inch (1.5 cm) cubes. Place in a saucepan, cover with cold salted water, bring to a boil, then simmer 6 to 8 minutes until just tender. Drain well and pat completely dry so they crisp properly.
12 oz New potatoes,
1 tsp Fine sea salt
2. Melt half of the Unsalted butter in a large nonstick skillet over medium-high heat until foaming. Add the potatoes in a single layer and cook undisturbed for 4 minutes, then toss and cook another 8 to 10 minutes until deeply golden and crisp. Season with a pinch of Fine sea salt and Freshly ground black pepper, then transfer to a bowl and keep warm. Wipe out the skillet.
2 tbsp Unsalted butter,
1 tsp Fine sea salt,
0.5 tsp Freshly ground black pepper
Prepare Eggs
3. Whisk the Large eggs with Water, the remaining Fine sea salt and Freshly ground black pepper until uniform and slightly frothy. Stir in the Fresh chives, reserving a little for garnish.
9 pieces Large eggs,
3 tbsp Fresh chives, finely chopped,
1 tsp Fine sea salt,
0.5 tsp Freshly ground black pepper,
1 tbsp Water
Cook Omelets
4. Return the skillet to medium heat and add one third of the remaining Unsalted butter. When foaming subsides, pour in one third of the egg mixture. Stir gently with a spatula for 20 seconds, then let it set for about 1 minute until the edges are firm and the center is just barely creamy.
0.7 tbsp Unsalted butter
5. Spoon one third of the crisp potatoes over half of the omelet, fold the other half over the filling, and cook 30 seconds more. Slide onto a warm plate. Repeat to make two more omelets, adding butter to the pan each time.
1.3 tbsp Unsalted butter
Serve
6. Sprinkle the omelets with the reserved Fresh chives and serve immediately while the potatoes are still crisp.
3 tbsp Fresh chives, finely chopped
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