San Diegan Omelette
- 2 small red potatoes
- 1 tablespoon margarine, plus more for omelet pan
- 1 tablespoon butter
- 3 slices bacon
- Sprinkle granulated garlic
- 1/4 cup yellow onion, diced
- Salt and pepper
- 1/2 cup portobello mushrooms, diced
- 3 eggs
- 2 to3 tablespoons sour cream
- 1/2 cup tomatoes, diced
- 2 to 3 tablespoons feta cheese crumbles
Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold. When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter. When the potatoes are almost finished sauteing, begin to cook the bacon until crispy and cut into small pieces. Set aside. Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes. Drain off excess oil. Set aside. Saute mushrooms. Set aside. Whip 3 eggs together.
Grease a 10-inch omelet pan with margarine over a medium heat. Have all other ingredients ready to assemble quickly after the eggs are cooked. Put the eggs in a pan and cook slowly over medium heat. With a spatula, push the eggs to the center of the pan. Remember that this is an open omelet so do not fold over. As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion. When almost all the loose egg is cooked, flip the eggs over. Lay the cooked eggs flat on a plate. Spread with sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon. Top with feta cheese.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Brother's Juniper's College Inn