Potato & Cheese Omelette

A delicious and easy-to-make omelette with potatoes and cheese, finished in the oven for a golden top. Serve with a big Israeli salad, tahini, and some good bread.

By @ruhamasfood

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 small Yukon Gold potatoes, peeled and thinly sliced
• 1 small red onion, peeled and thinly sliced
• 0.5 teaspoon flaky Maldon salt
• 0.5 teaspoon ground black pepper
• 8 eggs
• 0.25 teaspoon Maldon salt
• 1 tablespoon chopped fresh dill
• 0 fresh basil leaves
• 1 cup shredded mozzarella
• 0 fresh dill leaves

Instructions

1. Preheat the oven to 450°F on convection broil.
2. Heat the olive oil in an oven-safe, nonstick skillet over medium heat. Arrange the sliced potatoes evenly across the bottom.
3. Spread the sliced onion over the potatoes and season with 1/2 teaspoon Maldon salt and the black pepper. Cover and cook until the potatoes are tender, checking occasionally to prevent burning.
4. In a bowl, whisk the eggs with the remaining 1/4 teaspoon of Maldon salt.
5. Pour the eggs over the potatoes and onions. Add the dill and basil, then sprinkle the mozzarella evenly over the top.
6. Transfer the skillet to the oven and broil for 5-7 minutes, or until the eggs are set and the top is golden. Watch closely to prevent burning.
7. Let rest for 1 minute.
8. Carefully place a round plate slightly larger than the skillet over the top, then flip the omelette onto the plate.
9. Sprinkle with fresh dill and serve with a salad or in a pita.