Make your biscuit dough and shape them and get them in the oven before starting the omlette, assuming you are not world’s slowest prep artist.
4 eggs, whisked with salt & fresh cracked pepper
1/4 small onion, sliced lengthwise thinly
2 small French red fingerling potatoes, about 3-4 oz, diced/small cubes
1/2 T butter
1 inch block of gruyere or other cheese, grated into ribbons
2-3 T raw pumpkin seeds, toasted over medium heat and set aside
Sautee the onions in the butter. When starting to sweat, add the potatoes, about 1 min later. Add a light sprinkling of kosher salt. Cook until potatoes are gaining color, and put into bowl to reserve. Put the pan back on the heat and put to low heat.
Cook the eggs. Let them set once, and then stir them and redistribute while enough uncooked egg remains to create a base layer. Cook another 1-2 minutes and add the potato and onion, and then the cheese.
I also added a green salsa from a local Mexican restaurant at this point. It’s spicy and tangy with lime.
Fold the egg miture over into a half circle and cover lightly with a lid, keeping at low heat to cook through without coloring the eggs or stiffening them.
When done, top with salsa and pumpkin seeds and serve with biscuits and jam. We had apricot rose jam today from Arbo.