Tater Swiss Omelet

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and lightly grease a 9-inch (23cm) square baking dish.

   Ca. 2 min.

2. 2

   Melt the butter in a large skillet over medium-high heat.

   Ca. 2 min.

3. 3

   Add the diced potatoes and fry for 15-20 minutes, stirring occasionally, until golden and tender.

   Ca. 20 min.

   Kokkens note: Ensure the potatoes are in a single layer for even browning. You may need to do this in batches if your skillet is not large enough.

4. 4

   Transfer the cooked potatoes to the prepared baking dish and spread them into an even layer.

   Ca. 1 min.

5. 5

   Sprinkle the crumbled cooked bacon over the layer of potatoes.

   Ca. 1 min.

6. 6

   In a medium bowl, whisk together the egg yolks, sliced mushrooms, and shredded Swiss cheese.

   Ca. 2 min.

7. 7

   Season the yolk mixture with salt and pepper and stir to combine.

   Ca. 1 min.

8. 8

   In a separate large, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.

   Ca. 4 min.

   Kokkens note: Make sure the bowl and beaters are completely free of any fat or grease, which will prevent the whites from whipping properly.

9. 9

   Gently fold the yolk mixture into the stiff egg whites with a spatula until just combined, being careful not to overmix.

   Ca. 3 min.

   Kokkens note: Fold by cutting down through the middle of the mixture, scraping along the bottom of the bowl, and bringing the batter up and over. Rotate the bowl and repeat.

10. 10

    Pour the egg mixture evenly over the potatoes and bacon in the baking dish.

    Ca. 1 min.

11. 11

    Bake for 25-30 minutes, until the top is puffed and golden, and a knife inserted in the center comes out clean.

    Ca. 30 min.

12. 12

    Let the baked omelet rest in the dish for 5 minutes before slicing and serving.

    Ca. 5 min.

    Kokkens note: Resting allows the omelet to set, making it easier to cut and serve.