spinner
Food & Wine

Tell Us What You Think

Creamy Mozzarella Omelet

User Reviews

Add your review!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Creamy Mozzarella Omelet

ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 4
ingredients
  • 2 large baking potatoes, scrubbed
  • 1 teaspoon vegetable oil
  • 4 tablespoons unsalted butter
  • Sea salt
  • 1 dozen large eggs
  • 4 teaspoons freshly grated Parmesan cheese
  • Freshly ground pepper
  • 4 slices burrata cheese (6 ounces)
directions
  1. Preheat the oven to 425°. Rub the potatoes with the oil. Bake for 1 hour, until tender. Let cool slightly, then cut each potato crosswise into 4 thick slices. 
  2. Melt 2 tablespoons of the butter in a skillet. Add the potatoes and cook over moderate heat, turning, until golden and crisp, about 8 minutes. Season with salt; transfer to a paper towel-lined plate. 
  3. In a 7-inch omelet pan, melt 1/2 tablespoon of butter. In a bowl, beat 3 eggs, 1 teaspoon of Parmesan and a pinch each of salt and pepper and add to the pan; cook until just set, 2 to 3 minutes. Flip the omelet, set a burrata slice in the center and fold the sides over. Slide onto a plate. Repeat to make 3 more omelets and serve with the potatoes.
Recipe by Bruce Marder
From LA's New Indie Restaurants
This recipe originally appeared in March, 2003.