Not exactly a super model dish to photograph…using leftovers, this Steak and Potato Omelet made for a delicious Sunday breakfast.
I had some flank steak from our Thursday’s Steak with Garlic Butter dinner. An extra baked potato that didn’t get eaten that was a side dish for Saturday’s Grilled Herb Shrimp recipe that I found over at Spice Roots. Ansh is a friend and fellow Colorado Blogger. So Sunday’s breakfast was a steak and potato omelet. Ansh, I must report, the shrimp recipe was so good, there were no leftovers at all.
I decided on a three egg omelet for my two egg omelet pan so the eggs would hold up to the heavy steak and potato pieces. I thin sliced the steak against the grain as thin as I could possibly get it. Same with the cooked potato, as thin as I could without the potato slices falling apart.
Whisking the eggs with salt, pepper, milk and a sprinkle of Emeril Essence seasoning, I poured it into the omelet pan prepped with sizzling unsalted butter. Swirling the pan Julia Child style, the eggs were somewhat set when I sprinkled in the cold steak and potato pieces. Moving the pan a few more times, the egg mixture that was still moist, swirled around the potatoes and steak warming them as the mixture set up. I quickly added some shredded cheese and then folded into omelet shape. Turning the heat to the lowest setting, I covered the omelet and let it steam for about two minutes before cutting it in half and serving on plates. Bob and I shared the omelet.
It was hearty, savory and cheesy and the steak and potato combo went well with the delicate eggs. And actually, it seemed more like a fluffy frittata than an omelet. It was a great way to use up left overs who were freeloading in the fridge.
Steak and Potato Omelet … It’s What’s for Sunday Breakfast.