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This has always been a popular omelette for us, starting back at our restaurant in Alexandria Virginia. The filling can be made ahead in a large batch and frozen in portions if you don't need to serve 6 - 8 at once. Simply microwave a portion to fill an omelette on the spur of the moment.
Ingredients:
1 teaspoon Olive Oil
2 clove Garlic
1 medium Red Pepper
1 medium Onion
1 teaspoon Fresh Black Pepper
2 teaspoons Italian Seasoning
4 medium Potatoes
3 tablespoons Capote Capers
16 Eggs
8 tablespoons Water
16 teaspoons Olive OIl
8 - 16 slices Provolone Cheese
Steps:
Microvae potatoes 3-4 minutes. Cut into small cubes 1/2 to 3/4 inches.
Melt red pepper and onion in 1 T olive oil with crushed garlic and seasonings. Add potato and capers. Blend and heat thoroughly. Makes filling for 6 – 8 omelettes.
For each individual omelette use 2 eggs and 1 Tbsp. water. Beat eggs & water together well. Heat 2 tsp. olive oil in skillet. Pour egg mixture into pan. Let egg set up. Push egg in from sides of pan tipping the pan to let the liquid part run under and cook. You may scrape the liquid towards the outside if needed. Repeat for each omelette.
Fill with 2 half-circle slices of Provolone cheese and a scoop of the potato filling. Fold omelette onto round plate.
Total preparation time: 30 minutes
Serves: 8
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