Sweet Potato OmeletFrom geckofiend 8 years ago
- 2 (6- to 8-ounce) sweet potatoes, baked until just fork tender (keep firm) shopping list
- 1 tablespoon dark brown sugar shopping list
- 1 (5- to 7-ounce) white potato, baked until just fork tender (keep firm) shopping list
- 6 eggs shopping list
- 1/2 cup evaporated milk or heavy cream shopping list
- 1/3 cup chicken fat or vegetable oil shopping list
- 3/4 cup diced tasso (preferred) or other smoked ham (such as Cure 81) shopping list
- 1/2 cup julienne onions shopping list
- 1/2 cup julienne green bell peppers shopping list
- 1 tablespoon Chef Paul Prudhomme's Meat Magic® shopping list
- 1/2 cup julienne yellow squash shopping list
- 1/2 cup julienne zucchini shopping list
How to make it
- 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.
The Cookgeckofiend Columbus, OH
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