Tater Swiss Omelet
A hearty baked dish featuring a base of pan-fried potatoes and crumbled bacon. A light, fluffy topping of Swiss cheese, mushrooms, and separated eggs is baked until golden and set, creating a satisfying cross between a frittata and a soufflé.
An original recipe by Forkin
- Total time
- 1 hr 17 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 535 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 1,000 gpotato, peeled and cut into 1cm dice
- 4 tbspbutter
- 200 gbacon, cooked and crumbled
- 150 gmushroom, sliced
- 120 gswiss cheese, shredded
- 6 pcsegg, separated into yolks and whites
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large skillet · spatula · electric mixer · mixing bowls · cutting board · knife · whisk · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch (23cm) square baking dish.
About 2 min
- 2
Melt the butter in a large skillet over medium-high heat.
About 2 min
- 3
Add the diced potatoes and fry for 15-20 minutes, stirring occasionally, until golden and tender.
About 20 min
Cook’s 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
Transfer the cooked potatoes to the prepared baking dish and spread them into an even layer.
About 1 min
- 5
Sprinkle the crumbled cooked bacon over the layer of potatoes.
About 1 min
- 6
In a medium bowl, whisk together the egg yolks, sliced mushrooms, and shredded Swiss cheese.
About 2 min
- 7
Season the yolk mixture with salt and pepper and stir to combine.
About 1 min
- 8
In a separate large, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
About 4 min
Cook’s note: Make sure the bowl and beaters are completely free of any fat or grease, which will prevent the whites from whipping properly.
- 9
Gently fold the yolk mixture into the stiff egg whites with a spatula until just combined, being careful not to overmix.
About 3 min
Cook’s 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
Pour the egg mixture evenly over the potatoes and bacon in the baking dish.
About 1 min
- 11
Bake for 25-30 minutes, until the top is puffed and golden, and a knife inserted in the center comes out clean.
About 30 min
- 12
Let the baked omelet rest in the dish for 5 minutes before slicing and serving.
About 5 min
Cook’s note: Resting allows the omelet to set, making it easier to cut and serve.
Per serving
Nutrition
- Calories
- 535.4kcal
- Protein
- 28.1g
- Carbs
- 30.8g
- Fat
- 33.5g
- Fibre
- 4g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual slices in the microwave or in a low-temperature oven until warmed through.