Parsley and Potato Omelet
8 large Fresh Eggs
2 tbsp. Flat-Leaf Parsley, finely chopped
2 tbsp. Water
1 tsp. Kosher Salt
¼ cup Extra Virgin Olive Oil
1 lb. medium Yukon Gold Potatoes, peeled and cut into matchsticks
1 tbsp. Oregano Leaves, coarsely chopped
1 tsp. Black Pepper
2 tbsp. Unsalted Butter, divided
In a medium bowl, whisk eggs, parsley, 2 tbsp. water and ½ tsp. salt until smooth and well combined. Let stand at room temperature for 15 to 30 minutes. Heat oil in a large nonstick skillet over medium heat. Add potatoes in an even layer, cover and cook until just tender (4-5 minutes). Gently stir in 1 tbsp. oregano, pepper and remaining salt. Remove to a plate and set aside. Heat 1 tbsp. butter in same pan until bubbly (2-3 minutes). Add half the egg mixture and let cook undisturbed until sides are set (1-2 minutes). With a rubber spatula, drag cooked sides to the middle, letting uncooked egg run out to re-form a circle. Repeat until top is set but still slightly moist, then scatter half of potatoes over half of omelet. Flip other half of omelet over potatoes. Cook until potatoes are warm (about 2 minutes). Cut in half, then lift onto two plates and sprinkle with more chopped oregano. Repeat process for two more omelets.
Note: Matchstick potatoes are about 2 inches long and a little less than a quarter inch square.
Ideas for Future Efforts_______________________________________