Spicy Potato Omelet

Spicy Potato Omelet

|Recipes

Spicy Potato Omelet

Looking forward to fall with this spicy potato omelet. Yes, the potatoes are inside! Nestled comfortably with a Mexican cheese blend and prosciutto for an extra pop. This one takes some prep work, so buy the ingredients at least a day ahead so you have time to create the aioli sauce for the top and crisp up the fingerling potatoes for the stuffing.

Print Recipe
 Spicy Potato Omelet
Turn up the heat at breakfast with smoked paprika and spicy cheese!
Course Breakfast
Cuisine American
Keyword Omelet
Prep Time 30 minutes
Cook Time 40 minutes (total)
Servings
omelets
Ingredients
Crispy Potatoes
  • 1 lb fingerling potatoes cubed
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1/2 tsp smoked paprika
  • fresh ground pepper
Smoky Aioli
  • 1 tbsp olive oil
  • 1 clove garlic small head
  • 3/4 tsp smoked paprika
  • 1 pinch salt
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 3 tbsp mayonnaise
Omelets
  • 8 large eggs
  • 1 splash heavy cream
  • 1 cup Mexican blend cheese
  • 2 ounces prosciutto or ham or bacon
  • 4 tsps chives chopped
  • 2 ounces asiago cheese
Course Breakfast
Cuisine American
Keyword Omelet
Prep Time 30 minutes
Cook Time 40 minutes (total)
Servings
omelets
Ingredients
Crispy Potatoes
  • 1 lb fingerling potatoes cubed
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1/2 tsp smoked paprika
  • fresh ground pepper
Smoky Aioli
  • 1 tbsp olive oil
  • 1 clove garlic small head
  • 3/4 tsp smoked paprika
  • 1 pinch salt
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 3 tbsp mayonnaise
Omelets
  • 8 large eggs
  • 1 splash heavy cream
  • 1 cup Mexican blend cheese
  • 2 ounces prosciutto or ham or bacon
  • 4 tsps chives chopped
  • 2 ounces asiago cheese
Instructions
Potatoes
  1. To make the crispy potatoes: Preheat oven to 475. Toss cubed potatoes with olive oil, salt, paprika and ground pepper. Place on rimmed cookie sheet (we use parchment paper, too) and bake until crisped, about 20 minutes. Shuffle the potatoes around at about 10 minutes to crisp on all sides. Set potatoes aside. We make them at night to save time in the morning.
Spicy Aioli
  1. Heat 1 tbsp of olive oil in a small pan on medium heat. Add garlic, paprika and salt. Heat until fragrant. Add tomato paste, stir to combine. Whisk in water, reduce to 1/4 cup. (8-10 minutes) Remove from heat, let cool completely. Add mayo when cool. Transfer to squeeze bottle to drizzle on omelets. (Can also spoon on or put in plastic bag with corner cut off and use like an icing bag.)
Omelets
  1. In separate frying pan, cook prosciutto until crisp, turning once (2 minutes). You can also opt for bacon or ham in this step. Whisk eggs and heavy cream in bowl. Grease frying pan/omelet pan with butter. (We use the electric griddle which is why our omelets are not half-moon shaped.) Pour 1/4 egg mixture into omelet pan (or 1/2 onto the griddle). Heat eggs over low-medium heat until slightly set then add Mexican cheese blend & prosciutto. Fold over and cook until done, about 5 minutes. Flip to brown other side. Plate.
  2. Hot hold omelets in oven until all are done. (170 degrees) Squeeze spicy aioli on top, add chives and asiago cheese. Serve with toast or corn bread.
Recipe Notes

This one takes a bit more time as you need to make the sauce and the potatoes in advance. But, it is a yummy addition to the breakfast menu!

For more ideas, check our Breakfast Recipes page.

Love the recipes, but don't want to cook? Check our Reservations Availability page, instead!

 

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