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Omelet and Fried Potatoes...Dave's Way |
Click each photo to view
them full sized. |
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Great fried potatoes take
time. There's no way around it. Figure at least 30 minutes, maybe
more. You'll need some spuds (any kind), a least one onion (red or white
or brown), salt, pepper, oil (vegetable or olive oil) and Dave's secret
ingredient, Lindberg-Snider Roast Seasoning. |
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1. Wash and slice your
spuds. I suggest cutting the spud length wise into three, and then
horizontally. Keep in mind, the larger the slices, the longer your
potatoes will take to cook. |
Oops no photo! |
| 2. Slice your onion.
There's no real way to get around the tears in your eyes. If you have
female company, think of something sentimental to discuss before you start
slicing. When your eyes tear up, walk over to her and give her a hug.
Great idea, huh? |
Oops no photo! |
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3. Get a large skillet with
a lid and pour enough oil to cover the bottom of the pan and then just a
little bit more. The lid will be important later. If you don't have a lid,
use another pan and turn it upside down. Place the potatoes in the bottom,
and then add the onion. You want the onion on top of the potatoes so that
they don't cook too quickly at first. Add about ten shakes of pepper,
about eight shakes of salt, and about twelve shakes of Lindberg-Snider
Roast Seasoning. When in doubt, ADD LESS SALT now. You can always add more
later...but you can never take it away! |
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After about 30 minutes, and
plenty of turning and scraping, your potatoes will eventually look like
this. If your spuds are done before the omelet, don't worry. Turn off the
heat and keep them covered until later. |
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4. Light the burner and then
put a lid (or another pan) on your spuds. Every five minutes or so, remove
the lid and stir the potatoes. Toward the end you may need to scrape the
good stuff off the bottom. If you have to scrape, then you are doing good! |
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Now that the potatoes are
going, it's a good time get started on the omelet. For a one person
(guy) omelet, you'll need three or four eggs, about 1/3 cup grated cheese
(or you can use two or three Kraft singles), about three or four slices of
Ham (or whatever you have), a glop of butter, (about two tablespoons of
butter), salt, and pepper. If you don't have butter, margarine, olive oil,
or vegetable oil will work). |
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A small pan (again with a
lid) is the best for omelets. You can get creative and make an omelet for
two (she'll think it's cute), but believe me, when it's time to flip that
pup, you'll come to love a small pan! |
Oops no photo! |
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5. Crack your eggs into a
bowl and beat them. The idea here is to mix the yokes and the whites and
at the same time, beat air into the eggs. Beating air into the eggs makes
them fluffy. Trust me, that's a good thing. If you don't have a cool wire
whisk (as pictured), a fork works just as well. When you are finished
beating (your eggs), set them aside. |
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6. Throw a couple
tablespoons of butter in your pan (about 1/4 a cube) and add some heat
until the butter is melted and starting to sizzle. |
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7. Grab that bowl of beaten
eggs and pour them into your little omelet pan. Here that sound? Cool,
huh? |
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8. Chop your ham now. Little
squares work well. Or, you can do strips. As the chef, do as you please! |
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9. Okay, now that your eggs
have started to take shape (kind of crisp around the edges), add your ham
and cheese baby! Remember, save a little cheese for the top. You'll add
that later. Also, a few shakes of salt and pepper would be good now. Why
do you want to season the inside? Because you want the inside to taste
good! |
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10. After about 3 minutes
(or when the eggs begin to smoke), it's time to flip your omelet. This is
where you will be happy you used a small pan. Take your utensil and
carefully flip the edge over like the photo. |
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11. Yee haw! The hardest
part is over and you are home free. Now, add the remainder of cheese on the
top and place the lid on the pan for about two or three minutes...or until
all the cheese is melted. |
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12. After the cheese has
melted, let the omelet sit for about two minutes. This will let things
settle and firm up a bit. Nobody wants to see runny eggs on their plate.
Especially after a long night of drinking! |
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13. If your potatoes have
been sitting too long, add some fire and warm them up. Otherwise, it's
time to plate. See how easy that was? If you like, add some cold salsa to
the top of the omelet for that Spanish twist. |
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Bon Appetite! -Dave |
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