Do you have a little egg pan? It’s smaller than a traditional frying pan, and is the absolute key to fluffy, happy omelettes. This lovely dish is rather simple, nothing more than some herbs and spices to dress up earthy potatoes and two eggs. But if you cook it right (and a little egg pan certainly helps!), this is a breakfast dish you will reach for again and again.
Sharp Cheddar (Optional)
Wash 1 russet potato. Grate into fine shreds with a grater or mandoline. Place shredded potato into a bowl of cold water and soak.
Crack two eggs into a bowl and whisk with a fork. Sprinkle with salt and pepper.
Wash a small bunch of fresh dill and parsley and dice into very fine shreds. Add 1 tablespoon of the herb mixture to your eggs and whisk to combine.
Turn a large frying pan to medium heat. Remove your shredded potato from the water dish and pat dry with a paper towel. If you live in a napkinless household like me, you can spin it dry in your salad spinner!
Add 2 tablespoons of olive oil to your frying pan and then the shredded potato. Top with 1 tablespoon of garlic powder, ½ teaspoon paprika, and several healthy shakes of salt. Stir to combine. Stir every 2 minutes for 10-15 minutes total, until potatoes are cooked through and starting to crisp.
Once your potatoes are in the pan, turn your little egg pan to low-medium heat. Once it’s at temperature, melt 1 tablespoon of butter in the pan and swirl to coat. Drop your egg mixture into the pan. Let the egg mixture set to the point that the edges are cooked, then tilt pan to one side and flip omelette.
(Optional) Grate some sharp cheddar onto the top of the omelette. Cook for 2 minutes more, then fold your omelette in threes and remove from heat.
Plate hashbrown and top with the omelette. Enjoy!