little cubes

Mom's Omelets

Momlets

My mom’s omelets are famous where I come from, and for good reason. This is my take on her recipe. It was difficult getting her to give me measurements that didn’t consist of “pinches” and “splashes” of things, but eventually I got pretty close.

Instead of deep frying potatoes on the stovetop, I prefer to just air fry some frozen ones because it’s so much quicker. But if you’re dedicated, I’ve included the potato frying instructions at the bottom of this page.

Ingredients

  • Bacon   (½ lb)
  • Frozen potatoes (crispy crowns)   (½ bag)
  • Eggs   (4)
  • Milk   (¼ cups)
  • Cheddar cheese, grated 
  • Yellow onion, finely diced (optional)   (½ onion)

Instructions

  1. Make the bacon. Preheat oven to 400°. Place the bacon on a half sheet pan and bake for about 20 minutes.

    Transfer the cooked bacon to a plate lined with paper towels to drain the greece. Roughly chop into smallish pieces.

  2. Air fry the potatoes according to the instructions on the bag; or at 425° for about 20 minutes. Sprinkle some salt over them immediately when they come out.

  3. Create the egg mixture. In a small bowl, whisk together the eggs and milk. Add salt and pepper to taste.

  4. Heat a small amount of olive oil or bacon grease in a medium sized frying pan over medium heat.

  5. Quickly pour the egg mixture into the pan. Let the egg solidify while filling any holes by tilting the pan around.

  6. Sprinkle shredded cheese over the entirety of the egg. Add all remaining ingredients onto half of the egg.

  7. When the egg has some brown spots on the bottom, carefully fold it in half to create the omelet shape - two spatulas can be helpful.

Deep Frying Fresh PotatoesSection titled: Deep Frying Fresh Potatoes

If you’d like to try your hand at frying up some fresh potatoes instead of using frozen, here’s the recipe. They’re also quite delicious (perhaps even more so) just eaten on their own.

Original Recipe

Ingredients

  • Russet Potatoes   (2 lb)
  • Vegetable oil   (1 cup)

Instructions

  1. Wash and peel your potatoes

  2. Dice into medium cubes (or you know, rectangular prisms)

  3. Place the cubes into a cast iron skillet, making sure that they are in a single layer and not overlapping

  4. Pour just enough vegetable oil over the potatoes to almost cover them completely

  5. Turn heat onto medium-low and let the potatoes cook for 20-30 minutes, stirring occasionally to keep them from sticking together

    • They’re ready when they are golden brown and crisp on the outside

  6. Remove the potatoes from the oil, and place on a paper towel to absorb excess oil

  7. Toss with salt, pepper and any other desired seasonings