Denver Omelettes with American Scramble Sauce
Our American farmer’s scramble adds subtle heat to the filling for these omelettes and doubles as a tasty topper for the finished dish.
- 2 Tbs. olive oil
- 12 oz. red potatoes, quartered and boiled until tender
- 1/2 cup sliced yellow onion
- 1/4 cup sliced red or green bell pepper
- 6 oz. ham, diced
- 1/2 cup American farmer’s scramble, plus more for serving
- Kosher salt and freshly ground pepper, to taste
- 12 eggs
- 2 Tbs. unsalted butter
- 6 oz. sharp cheddar cheese, shredded
In a 12-inch nonstick fry pan over medium-high heat, warm the olive oil. Add the potatoes, onion, bell pepper and ham and cook, stirring occasionally, until crisp and golden brown on all sides, 8 to 10 minutes. Add the 1/2 cup farmer’s scramble and cook, stirring, until the ingredients are well combined and the excess liquid is evaporated, 1 to 2 minutes. Season with salt and pepper. Remove from the heat and keep warm.
Heat a 9-inch omelette pan over medium-high heat.
In a bowl, whisk together 3 of the eggs and lightly season with salt. Add 1/2 Tbs. butter to the pan, swirling the pan until the butter melts and foams. When the foam subsides, add the eggs, shaking the pan to keep them moving, then quickly and lightly stir the eggs. Cook until just underdone in the center, about 1 minute.
Place one-fourth each of the cheese and the potato mixture across the center of the omelette, perpendicular to the handle of the pan. With the handle in one hand and a spatula in the other, tip the pan forward and roll about one-third of the omelette onto itself. Invert the pan over a plate and roll the omelette, with the folded portion underneath, onto the plate. Repeat with the remaining ingredients to make 3 more omelettes. Spoon extra farmer’s scramble on top of the omelettes and serve immediately. Serves 4.