HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
Egg Roll Reversal hero image

Egg Roll Reversal

Japanese-Style Rolled Omelette Stuffed with Roasted Potatoes and Sautéed Onions, Served with Soy-Glazed Potato Wedges

55 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take

We're taking tamagoyaki for a spin by packing it with sweet onions and crispy roasted potatoes, then doubling down with umami-glazed potato wedges on the side. If you’ve never rolled an omelette, fear not, this fun Japanese technique is easier than it looks, and the results are spectacular.

Equipment needed
  • Tamagoyaki pan (or 8-inch nonstick skillet)

Ingredients

Yield
4

Instructions

  1. 01
    Preheat the oven to 425°F. Cut 1 lb of the potatoes into 1/2-inch wedges and the remaining 1/2 lb into small 1/4-inch cubes.
  2. 02
    Toss all potatoes with 2 tablespoons of the vegetable oil and a big pinch of salt. Spread on a baking sheet, keeping wedges and cubes separated. Roast for 20 minutes, flip, and roast 10 more minutes until golden and crisp.
  3. 03
    Heat the remaining 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add the sliced onion and a pinch of salt. Sauté, stirring occasionally, until soft and caramelized, about 10 minutes.
  4. 04
    Add the roasted potato cubes to the skillet with onions. Toss together for 1-2 minutes to combine and lightly brown. Remove from heat.
  5. 05
    In a bowl, whisk together eggs, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar until well blended.
  6. 06
    Lightly oil a rectangular tamagoyaki pan or an 8-inch nonstick skillet. Heat over medium. Pour in a thin layer of egg mixture, tilting to cover the bottom. Let set until just barely cooked.
  7. 07
    Spoon a line of the potato-onion mixture across the edge nearest you. Using chopsticks or a spatula, roll the omelette up over the filling toward the far side. Push the roll back to your starting edge.
  8. 08
    Add more egg mixture to cover the pan bottom. Lift the roll so egg flows underneath. When set, roll up again, encasing more potato-onion as you go. Repeat until all egg and filling are used.
  9. 09
    Transfer the finished omelette to a cutting board. Let rest for 2 minutes before slicing.
  10. 10
    While omelette rests, whisk remaining 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sugar, and 2 tablespoons water in a small skillet. Add roasted potato wedges and simmer over medium-high, tossing, until glazed and shiny, about 2-3 minutes.
  11. 11
    Slice the omelette crosswise into thick pieces. Serve with soy-glazed potato wedges and sliced scallions sprinkled on top.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.