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Potatoes O'brien Omelette

This was created after my favorite omelette from Cafe Madison in Albany, New York. You'll enjoy it!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 russet potatoes, peeled and cut into small dice
  • 1 white onion- cut into small dice
  • 1 green pepper- cut into small dice
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp vegetable oil
  • 1 egg- one, two, or three egg omelettes depending on your preference. Simply choose how many you want.
  • 2 pieces Canadian bacon- per omelet-diced
  • 2 slices Jarlesberg Swiss cheese

Equipment

  • 1 non-stick skillet
  • 1 cast iron skillet
  • 1 spatula
  • 1 Mixing Bowl

Method
 

  1.  In the non-stick skillet, heat oil and add potatoes. Cook until browned and crispy. Add salt, pepper, and paprika to the potatoes. Remove to mixing bowl.  
  2. In the cast iron pan, add oil and sauté the onions until caramelized.
  3. Add green pepper to the onion and sauté until slightly browned.
  4. Add the potatoes to the onion mixture and put heat on a low setting.
  5. Heat butter in omelette in the non-stick sauté pan and add the beaten. Cook at medium heat, and add the cheese. Add Canadian bacon and a scoop of potatoes O’brien. When the cheese has melted, fold it in half.
  6. Sprinkle with additional paprika and serve with additional potatoes on the side.