workinprogress
02-28-2010, 09:58 AM
If you order your burger plain, no need to waste your time on this one. If you're a "run it through the garden" kind of guy, read on. First, let me say that I am a fish out of water in the kitchen. I handle the grill and the deep fryer, but get me inside and I'm lost. These omelettes are literally the one thing I cook, and I call them Sunday Mornin' Omelettes because you need to have plenty of time on your hands to make them. You will need the following:
3 potatoes
1 bell pepper
1 sweet onion
1 16 oz can Rotel diced tomatoes and green chiles
1 8 oz can mushroom pieces
1 8 oz can black olives
1 sandwich's worth of ham
some bacon
velveeta cheese slices
cayenne pepper
2 sticks of butter
Start by dicing 3 potatoes into 1/4" cubes. Slice up a sweet onion and a bell pepper. I use whatever color pepper is in the frigde, and if I find a jalapeno it usually gets diced into the mix as well. Melt 3/4 of a stick of butter in a cast iron skill and add the potatoes. Cook with the burner set at 3/4. Give them about 2 minutes and use a spatula to flip and stir them. After the initial flip and stir, they will be coated with butter and this is a good time to add your spices. Lightly dust with cayenne pepper, salt, and pepper. Flip and stir every few minutes to keep the potatoes from sticking to your skillet. They are done when they are soft and golden brown - about 15 minutes. Line a big bowl with paper towels and use your spatula to get the potatoes out of the skillet. Pouring them out leaves you with way to much butter. At the same time, add 1/2 stick of butter to a deep skillet, and throw in your peppers and onions. Cook with the burner set at 1/2. Cook just long enough to begin softening them up -about 5 minutes- then add in your mushrooms, black olives, and Rotel tomatoes. Drain the mushrooms and olives, but not the tomatoes. Stir and bring to a simmer, then add your ham. I've used cubed ham, deli sliced ham, and thick sliced ham, or even turkey or roast beef when that's what was available. My preference is the thick sliced ham, and I cut it into 1/4" to 1/2' pieces. Leave it just long enough to heat the ham, and pour the whole mix into a strainer.
Using a large mixing bowl, combine your potatoes and pepper mix. You want to wind up with about a 1/2 and 1/2 mixture. Stir it all up.
Melt a pat of butter in a teflon skillet, and pour in 3 or 4 whisked eggs. Cook on medium heat. Give the eggs time to start to form, and use a flexible spatula to pick the sides up and allow the soft egg material on top to flow underneath the hardened portion. Work around the skillet, doing this in 6 or 8 places. That should get rid of most of the really runny stuff on top. Turn the burner down to 1/4 heat and give it a few more minutes, until everything looks cooked. Spoon your filling mixture over half of the skillet. Top with 3 pieces of cooked bacon, and use 2 slices of Velveeta cheese to cover the bacon and filling. Flip the uncovered side of the omelette over and you're done. Guaranteed to impress the missus!
Everybody has their own tastes, and I formed this recipe through much trial and error. This omelette is not too spicy, but if you don't like any kick at all you can lose the cayenne and substitute regular diced tomatoes for the Rotel. Maybe you'd like it better with some garlic in the pepper and onion mix. Those of you who are more culinarily competent may find it easy to improve on these, and when you do post that info right here. Enjoy!
3 potatoes
1 bell pepper
1 sweet onion
1 16 oz can Rotel diced tomatoes and green chiles
1 8 oz can mushroom pieces
1 8 oz can black olives
1 sandwich's worth of ham
some bacon
velveeta cheese slices
cayenne pepper
2 sticks of butter
Start by dicing 3 potatoes into 1/4" cubes. Slice up a sweet onion and a bell pepper. I use whatever color pepper is in the frigde, and if I find a jalapeno it usually gets diced into the mix as well. Melt 3/4 of a stick of butter in a cast iron skill and add the potatoes. Cook with the burner set at 3/4. Give them about 2 minutes and use a spatula to flip and stir them. After the initial flip and stir, they will be coated with butter and this is a good time to add your spices. Lightly dust with cayenne pepper, salt, and pepper. Flip and stir every few minutes to keep the potatoes from sticking to your skillet. They are done when they are soft and golden brown - about 15 minutes. Line a big bowl with paper towels and use your spatula to get the potatoes out of the skillet. Pouring them out leaves you with way to much butter. At the same time, add 1/2 stick of butter to a deep skillet, and throw in your peppers and onions. Cook with the burner set at 1/2. Cook just long enough to begin softening them up -about 5 minutes- then add in your mushrooms, black olives, and Rotel tomatoes. Drain the mushrooms and olives, but not the tomatoes. Stir and bring to a simmer, then add your ham. I've used cubed ham, deli sliced ham, and thick sliced ham, or even turkey or roast beef when that's what was available. My preference is the thick sliced ham, and I cut it into 1/4" to 1/2' pieces. Leave it just long enough to heat the ham, and pour the whole mix into a strainer.
Using a large mixing bowl, combine your potatoes and pepper mix. You want to wind up with about a 1/2 and 1/2 mixture. Stir it all up.
Melt a pat of butter in a teflon skillet, and pour in 3 or 4 whisked eggs. Cook on medium heat. Give the eggs time to start to form, and use a flexible spatula to pick the sides up and allow the soft egg material on top to flow underneath the hardened portion. Work around the skillet, doing this in 6 or 8 places. That should get rid of most of the really runny stuff on top. Turn the burner down to 1/4 heat and give it a few more minutes, until everything looks cooked. Spoon your filling mixture over half of the skillet. Top with 3 pieces of cooked bacon, and use 2 slices of Velveeta cheese to cover the bacon and filling. Flip the uncovered side of the omelette over and you're done. Guaranteed to impress the missus!
Everybody has their own tastes, and I formed this recipe through much trial and error. This omelette is not too spicy, but if you don't like any kick at all you can lose the cayenne and substitute regular diced tomatoes for the Rotel. Maybe you'd like it better with some garlic in the pepper and onion mix. Those of you who are more culinarily competent may find it easy to improve on these, and when you do post that info right here. Enjoy!