Recipe

Sweet Potato Omelet Recipe

	Geckofiend / All my dishes 2 years, 4 months ago From Paul Prudhomme, a chef famous for his Cajun cuisine, this interesting take on the omelet features sweet potatos. Prep:20m Cook:16m Servings:6	Geckofiend
	fun easy

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Ingredients

2 (6- to 8-ounce) sweet potatoes, baked until just fork tender (keep firm)

1 tablespoon dark brown sugar

1 (5- to 7-ounce) white potato, baked until just fork tender (keep firm)

6 eggs

1/2 cup evaporated milk or heavy cream

1/3 cup chicken fat or vegetable oil

3/4 cup diced tasso (preferred) or other smoked ham (such as Cure 81)

1/2 cup julienne onions

1/2 cup julienne green bell peppers

1 tablespoon Chef Paul Prudhomme's Meat Magic®

1/2 cup julienne yellow squash

1/2 cup julienne zucchini

Directions

Peel the baked sweet potatoes, dice into 1/2-inch cubes, and place in a small bowl with the brown sugar.

Stir to combine well.

Peel the baked white potato, dice into 1/2-inch cubes, and set aside.

Whisk the eggs in a medium-size bowl until frothy, then blend in the milk or cream.

Preheat the broiler.

In a 10-inch ovenproof skillet with 2-inch sides, heat the fat or oil over high heat until hot, 1 to 2 minutes.

Add the tasso and white potatoes and cook, stirring occasionally, for 1 minute.

Add the onions, bell peppers, and Meat Magic, and cook, stirring occasionally and scraping the pan bottom well, for 3 minutes.

Stir in the squash and zucchini and continue cooking, stirring occasionally and scraping the pan bottom well, for 3 minutes.

Stir in the sweet potatoes and cook and stir for 2 minutes more.

Whisk the egg mixture briefly again and add it to the skillet.

Cook for 30 seconds while pushing the mixture toward the center of the pan with a spatula.

Distribute all ingredients evenly in the pan, remove from the heat, and place under the broiler, 4 to 5 inches from the heat source.

Cook until the eggs are almost set and beginning to brown around the edges, about 2 minutes. The time will vary depending upon how close the omelet is to the heat source.

Remove from the broiler and let the pan sit for a minute or two, so that the eggs will finish cooking by residual heat, and serve immediately.

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Comments

dee 2 years, 4 months ago said:
Hiya.. this looks just wonderful and I look forward to trying it soon! Can you tell me what is in Paul Prudhomme's Meat Magic® ?? I am sure I can't get it here in the UK but might can come up with something simular. Many Thanks.

geckofiend 2 years, 4 months ago said:
I'll pick some up this wekend and post the seasonings in it.

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