Description:
These omelettes are similar to latkes, but there's no starch (matzo, potato starch, flour, etc.) added. So they do "read" a bit more like omelettes than latkes. The recipe is from Saveur, though I've made modifications. Click through on that link if you want to see the original. (And check out this Latke recipe if you want to compare.)
This was very easy to make (although flipping it over wasn't so easy. Mine got a wee bit scrambled in the flipping.) I served this for dinner, though it would also work well for breakfast or lunch.
This recipe is for one large omelette. If I was making this just for me, I'd probably cut it in half. Since I made it for both me and Rob, I doubled the recipe and gave him 2/3rds of the batter and I made 1/3rd for myself.
Ingredients:
2 large eggs, beaten
1 medium-sized potatoe, grated (about 1 1/4 cups) - I used red waxy potatoes, but I think any kind would likely work fine.
Salt and pepper (I'd say between 1/2 - 1 teaspoon.)
1 tbsp. finely chopped onion - I had a teeny onion on hand and I just grated it into the potato rather than chopping it. And I certainly didn't bother measuring it. Can you ever have too much onion?
1 clove garlic, finely chopped - Again, just grated it into the rest.
1/2 cup shredded cheese - I used sharp cheddar. The original recipe calls for Gruyére.
2 tbsp. butter Instructions for the pan.
Directions:
Mix everything together except the butter. Melt the butter in a fry pan. Once the butter is hot, pour the potato/egg mixture in and spread it evenly in the pan. You want the whole concoction to be somewhat firm before you try to flip it. Though Saveur called for 5 minutes on either side with medium heat, I ended up cooking this about 8 minutes on the first side, then flipping it over (not easy) and cooking somewhere around 5 - 8 minutes on the other side. You want them to be firmed up and slightly browned.
Splash some more salt and pepper on top and chow down. I made a double batch and served them with a fresh cucumber from the garden, some watermelon, and some butter toast.
