Stuffed Omelets
Super thin omelets wrapped around a delicious filling. Brunch is served!
Servings: 4 servings
Ingredients
Hash filling for 4 people
- 4 medium fist sized potatoes, peeled and cut into small dice
- 1 medium onion diced
- 1 clove garlic minced fine
- olive oil
- red pepper flakes
- salt pepper, thyme or other herbs to taste
- 2 cups large handfuls watercress
- 1 cooked Italian sausage diced small
For the omelet "crepes"
- 5 large eggs
- 1 tablespoon water
- olive oil for the pan I use a spray
Instructions
Make the hash first
- Parboil the potatoes until cooked through. Drain.
- Heat a generous amount of olive oil and red pepper flakes.
- Add the onions and garlic and cook until they soften and change color.
- Season with salt, pepper and thyme.
- Add the potatoes and Italian sausage, stirring to mix well. Let the potatoes cook without disturbing they get a little crusty.
- At the end of cooking, stir in the watercress. Remove the filling from the heat while you make the omelets.
For the omelets
- Beat the eggs until well mixed. Add a tablespoon of water to help thin them out.
- Prepare a 9 - 10 inch skillet with olive oil or spray.
- Pour about ⅓ cup of beaten egg into the pan and tilt it to spread the egg. Cook for a minute or so. Run a spatula around the edges to help loosen it, then flip to cook the top.
- Wrap the omelet crepe around ½ cup or so of filling like a burrito.
- Garnish with more watercress and serve.