Roll With It
Potato and Onion Stuffed Omelet Roll for a Classy Dinner Twist
50 minutes
Serves 4
DinnerFrenchGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by French roulades and a bit of homespun ingenuity, this dish turns basic dinner vegetables and eggs into a plated centerpiece. You'll flex your knife skills, roll with precision, and see how a few pantry spices elevate the humble omelet from breakfast sidekick to dinner headliner.
Equipment needed
- rimmed baking sheet
- parchment paper
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375 F. Line a rimmed baking sheet with parchment paper and lightly oil it.
- 02Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced potatoes and 1/2 teaspoon salt. Cook, stirring occasionally, until starting to brown and almost tender, about 10 minutes.
- 03Add the sliced onion and another 1/4 teaspoon salt. Continue to cook, stirring frequently, until onions are golden and potatoes are cooked through, about 8 minutes more. Sprinkle on the paprika, garlic powder, oregano, and a few grinds of black pepper. Cook 1 more minute, then remove from heat and let cool slightly.
- 04In a large mixing bowl, whisk the eggs with water, flour, and 1/4 teaspoon salt until smooth.
- 05Pour the egg mixture onto the prepared baking sheet, tilting to spread in an even layer. Scatter the potato and onion mixture evenly over the eggs.
- 06Bake until the eggs are just set and slightly puffed, about 12-15 minutes.
- 07Remove from oven. Let cool 3 minutes, then, using the parchment to help, gently roll the omelet from the short end into a tight spiral. Transfer the roll, seam side down, to a cutting board and let rest 5 minutes.
- 08Slice the roll crosswise into thick rounds. Serve warm, optionally dusted with more paprika and a sprinkle of black pepper.
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