Hashbrown omelette

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 474, total fat 30 G., saturated fats 13 G., proteins 28 G., carbohydrates 26 G., fiber 7 G., cholesterol 490 mg, sodium 914 mg, sugar 0 G.

Make your breakfast or lunch omelet more filling by layering it with hash browns, a crispy, mashed potato pancake. The omelet itself is filled with ham, bell peppers, onions, and aromatic smoked Gouda. The hash browns are fried in a skillet, then topped with the omelet mixture, and then finished in the oven. Serve the omelet folded in half and cut into several portions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large eggs
2 tablespoons extra-virgin olive oil
110 g thick slices of ham, diced
2 sweet peppers (1 red, 1 green), diced
1 onion, diced
2 tablespoons unsalted butter
3 cups frozen grated french fries (16 oz; do not defrost)
110 g smoked Gouda, grated (about 1.5 cups)
1 bunch green onions, chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Beat eggs in a large bowl until foamy.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the ham, bell pepper, onion, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6 minutes; transfer to the bowl with the eggs.

Preheat oven to grill mode.
Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen grated potatoes, spreading them into an even layer. Cook, pressing the potatoes into the bottom and up the sides of the skillet with a spatula, until golden brown on the bottom, about 6 minutes.
Pour the egg mixture over the potato crust. Transfer the skillet to the broiler and broil until the eggs are slightly set, 3 to 5 minutes. Sprinkle with cheese and most of the green onions, reserving 2 tablespoons for serving.
Continue cooking until the cheese is melted and the eggs are completely set, another 2 to 3 minutes.
Loosen the edge of the omelet with a spatula. Transfer to a serving platter and fold in half. Sprinkle with the remaining green onions.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / / Food Network - recipes

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