How to Make a Potato Omelet

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One of the most delicious ways to start your day is with a nice potato omelet. Make a potato omelet with help from a former successful international model turned celebrity chef and award-winning author in this free video clip.

Part of the Video Series: Fancy Eggs
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Video Transcript

Hi, I'm Chef Maria Liberati, Author of The Gourmand World Award-Winning Book Series, The Basic Art of Italian Cooking and I'm here at Gehman Design and Remodelling at Harleysville, PA. Today, I'm making a potato omelette. And if you have some potatoes leftover, some roasted potatoes, you can use those; if not, you need a half of a medium potato, just cut it into chunks like this, half a teaspoon of minced parsley, a tablespoon of butter and you're going to saute that first, if you haven't roasted them already. You're going to saute them for about 15 minutes until they're soft. And then, we're going to take, I took two eggs, whisking them together with wire whisk or a fork if you don't have a wire whisk. And my potato filling is ready, I just need to put a dash of salt, dash of pepper and just to give my eggs a little kick, I'm just going to use a dash of nutmeg, freshly grated nutmeg. And once over and I'm ready to go, hope you're hungry. I'm going to pour this into the pan. I've let some butter melt, about a half a teaspoon of butter has melted in the pan. And you can see it got nice and waiting for me. Don't burn your butter, be sure not to burn butter before you put your omelette in the pan. And if you're using oil, olive oil has a higher burning temperature. So, it's a little bit easier to use; but either way, just don't burn the butter. Be sure to make sure that all the edges are not sticking to the pan. I have a non-stick pan here, so it is not sticking at all and not, of course, I use my butter. But, be sure the edges are not sticking to the pan so you can pull out your omelette. Okay. Now, we're ready to plate the omelette. My omelette is ready to be filled so that we make our potato omelette. The last step is to put the filling in, just about one corner, one side so you can fold it over. Top it with some minced parsley. And you have enough room there for a side salad or side dish also, or a big slice of crunchy Italian bread. Oh, wouldn't that be good? And there you go; I've made my potato omelette. I hope you were cooking along with me. I am Chef Maria Liberati, Author of the Gourmand World Award-Winning Book Series, The Basic Art of Italian Cooking. I'm here at Gehman Design and Remodeling in Harleysville, PA. Thanks for watching.


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