We recommend the following Snacks Recipes : Potato and Arugula Omlets
Sauteed diced potatoes, some grated Gruyre, and an abundance of coarsely chopped arugula combine to make a nutty and peppery filling for omlets. Since the arugula is cooked only a few seconds, it retains its bright green hue and adds a bit of texture. Have all the ingredients for the filling ready before you start to make the omelets, and then count on less than 5 minutes from start to finish for each one. And try the variations!
2 1/2 tbsp unsalted butter
1/2 tbsp olive oil
4 oz/115 g red-skinned potatoes, scrubbed
but not peeled, cut into Ѕ-in/12-mm cubes
Freshly ground black pepper
1/8 tsp cayenne pepper
8 cups/120 g arugula, stems discarded and
leaves cleaned, dried, and coarsely chopped
(You can use regular or baby arugula, but the
former provides a more intense flavor.)
1/2 tbsp balsamic vinegar
6 tbsp/30 g grated Gruyere cheese
- Heat 1/2 tbsp of the butter and the olive oil in a medium, heavy frying pan set over medium heat. When hot, add the potatoes and sautй, stirring often, until light golden and tender, 8 minutes. Remove from the heat and season with salt and pepper. (The potatoes can be prepared 1 hour ahead; leave at room temperature. Reheat, stirring, over medium heat.)
- Whisk the eggs in a mixing bowl and season with a good pinch of salt and the cayenne. Place the arugula in another mixing bowl and toss with the vinegar. Place the Gruyere and the potatoes each in separate bowls. Have ready a ladle for adding the egg mixture to the pan.
- Add 1 tbsp butter to a 9-in/23-cm frying pan, preferably nonstick or seasoned cast iron, set over medium heat. Swirl the butter so that it coats the bottom of the pan. When it is hot but not smoking, ladle half of the eggs into the pan and stir with the back of a fork until they start to set but are still quite liquid on the top, 30 to 40 seconds. With the fork or a nonstick spatula, lift an edge of the omelet and tilt the pan to let some of the uncooked egg mixture run underneath. Repeat this two or three more times, working your way around the pan until the eggs are cooked but remain moist on top.
- Sprinkle half of the potatoes, then half of the cheese, and finally half of the arugula over the eggs. Let the mixture cook until the cheese begins to melt and the arugula wilts only slightly, 30 seconds. Using a nonstick or metal spatula, fold the omelet in half and slide it onto a plate. Repeat to make another omelet.
- Serve each omelet as soon as it is prepared (If you are increasing this recipe and want to serve everyone at the same time, you can slide the finished omelets onto a baking sheet and keep them warm in a low (200 degrees F/ 95 degrees C) oven until all are finished. However, I prefer to serve each omelet as it is done, and no one ever seems to mind waiting a few minutes for his or her turn).
Our Potato and Arugula Omlets is ready. Bon Appetit!
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by BETTY ROSBOTTOM