Someone I met recently on Twitter asked me for my scrambled omelet recipe. That’s what I’m calling it, anyway. A scrambled omelet.
I sort of stole the idea from this breakfast product we found on the freezer aisle once. A sort of “Skillet Sensations” for breakfast, if you will. It had all the makings of an awesome breakfast. Potatoes, peppers, onions, sausage… All you had to add was eggs. And of course we added cheese.
Since the first time we bought it, I’ve been making various impostors. They always come out really delicious.
This is the version I made this morning. I used leftover home fries, but I’ll include my home fries recipe. And the amounts are all estimated. I start small and work up to the flavor I’m looking for.
2 tablespoons [[EVOO]]
2 tablespoons butter or margarine
5 medium potatoes
1 medium onion
4 cloves garlic
1/2 teaspoon dried rosemary
1/4 teaspoon paprika
dash of cayenne pepper
salt and pepper to taste
6-8 large eggs, beaten
1/4 – 1/2 cup pepper jack cheese, grated or thinly diced
4-6 fresh Roma tomatoes, diced
Heat the [[EVOO]] in a deep skillet that has a cover, then cut it with the butter. While the [[EVOO]] is heating, clean the potatoes and slice them into rounds. I never peel them, but you can if you like.
You can cut the onion and garlic however you like. I half the onion, top to bottom, then cut it into thin half-circles, side to side, and I slice the garlic into long, thin strips.
If you’re using dried rosemary, be sure to grind it some first. I just do it between the palms of my hands. If you’re using fresh, chop it some. You may need more. You may need less. I don’t pay the slightest bit of attention when I’m adding it, I’m afraid. It’s one of those things… You know how much you like, but not really how much other people like, ya know?
Once the oil’s heated and the butter’s melted, layer your potatoes, onion and seasoning. Start with the potatoes and put as many as you feel necessary. I usually do about 1 1/2 layers of potatoes, so the whole bottom’s covered, then onion, garlic and seasoning, then more potatoes, then more onion garlic and seasoning, until I run out of potatoes. Then I top it off with onion, garlic and seasoning and cover the pan.
How long it takes depends on how thick you cut your potatoes.
If you want them crispy and pretty, you’re going to want to cut them pretty thin and flip them in sections. They’ll take 10-15 minutes.
If you’re like me, and like it when they’re just stiff enough to not fall completely apart, but mushy enough that they break apart easily, slice your taters about 1/4 inch thick and don’t just flip them. Sort of stir them in chunks every 5 minutes or so. These will take 20-30 minutes.
Now comes the fun part. Toss in your beaten eggs and stir till they’re cooked all the way. Shouldn’t be too long. Five minutes tops. You can melt your cheese into the eggs while they’re still wet and cooking, or you can wait till they’ve finished scrambling.
Toss in anything your heart desires. Ham, bacon, sausage, peppers, tomatoes… This morning it was tomatoes. And I waited until everything was done cooking, then let it cook a little more. Just until the tomatoes were tender.
It was delicious.