Magazine article Sunset

Parsley and Potato Omelet

Magazine article Sunset

Parsley and Potato Omelet

Article excerpt

PARSLEY and POTATO OMELET  SERVES 4/40 MINUTES  For an omelet that's fluffy and tender, we've borrowed a trick from J. Kenji Lopez-Alt, author of The Food Lab: salting eggs ahead of cooking, which keeps the yolks' proteins from bonding tightly and toughening the curd. Adding herby potato matchsticks makes the omelet dinner-worthy.  8 large eggs 2 tbsp. finely chopped flat-leaf parsley   leaves 1 tsp. kosher salt, divided 1/4 cup extra-virgin olive oil 1 lb. medium Yukon Gold potatoes, peeled   and cut into matchsticks 1 tbsp. coarsely chopped oregano leaves,   plus more chopped oregano or small   oregano leaves for garnish 1 tsp. freshly ground pepper 2 tbsp. unsalted butter, divided  1. In a medium bowl, whisk eggs, parsley, 2 tbsp. water, and lh tsp. salt until smooth and well combined. Let stand at room temperature at least 15 minutes and up to 30.  2. Heat oil in a large nonstick frying pan over medium heat. Add potatoes in an even layer, cover, and cook until just tender, 4 to S minutes. … 
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