BreakfastBrunchLunch

Tater Swiss Omelet

Name: Tater Swiss Omelet
Prep time: 20 min
Cook time: 52 min
Total time: 1 h 17 min
Yield: 6 porcji
Cuisine: american
Ingredients: 1000 g potato peeled and cut into 1cm dice; 4 łyżka butter; 200 g bacon cooked and crumbled; 150 g mushroom sliced; 120 g swiss cheese shredded; 6 szt. egg separated into yolks and whites; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 17 min
Porcje: 6
Trudność: Średni
Na porcję: 535 kcal

Bezglutenowy

Informacja o alergenach: może zawierać jaja i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 gpotato, peeled and cut into 1cm dice
4 łyżkabutter
200 gbacon, cooked and crumbled
150 gmushroom, sliced
120 gswiss cheese, shredded
6 szt.egg, separated into yolks and whites
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

Sprzęt

large skillet · spatula · electric mixer · mixing bowls · cutting board · knife · whisk · oven · baking dish

Sposób przygotowania

Krok po kroku

1
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch (23cm) square baking dish.
Około 2 min
2
Melt the butter in a large skillet over medium-high heat.
Około 2 min
3
Add the diced potatoes and fry for 15-20 minutes, stirring occasionally, until golden and tender.
Około 20 min
Wskazówka kucharza: 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.
Około 1 min
5
Sprinkle the crumbled cooked bacon over the layer of potatoes.
Około 1 min
6
In a medium bowl, whisk together the egg yolks, sliced mushrooms, and shredded Swiss cheese.
Około 2 min
7
Season the yolk mixture with salt and pepper and stir to combine.
Około 1 min
8
In a separate large, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
Około 4 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 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.
Około 30 min
12
Let the baked omelet rest in the dish for 5 minutes before slicing and serving.
Około 5 min
Wskazówka kucharza: Resting allows the omelet to set, making it easier to cut and serve.

Na porcję

Wartości odżywcze

30%Ocena

Kalorie: 535,4kcal
Białko: 28,1g
Węglowodany: 30,8g
Tłuszcz: 33,5g
Błonnik: 4g
Cukry: 2,5g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

Reheat individual slices in the microwave or in a low-temperature oven until warmed through.