Omelet with potatoes, roast red bell pepper and Manchego cheese
A couple of weeks ago I was watching an episode of Omelet – Throwdown with Bobby Flay where Misty Young prepared four-egg omelet called “The Racy Tracy,” with avocado, mushrooms cooked in wine. Bobby Flay prepared omelet with potatoes, roast red bell pepper with Manchego cheese. As I’m watching him prepare this dish I was imagining the smell, flavor, and texture of fried potatoes, roast red bell peppers and cheese. Off to the market to purchase 1 small potato, 1 red bell pepper, Manchego cheese and Hungarian paprika.
I did not peel the potato and cut it into small cubes. I fried the potato in butter and a dash of kosher salt until brown. Sprinkle a dash of paprika and cayenne pepper to cooked potato. Cut roast red bell in strips and set aside. Grate a small amount of Manchego cheese. Beat 2 eggs, a pinch of salt, a drop of water and beat eggs. Using the same non stick pan in frying potato pour egg mixture, cook egg in low heat. Add 1-2 tablespoon fried potato, couple strips of roast red bell pepper and grated Manchego cheese, fold omelet and serve.
Mom went for a walk and as she approached the apartment she immediately asked what I was preparing. Apparently the smell of fried potatoes drifted outside and the smell was wonderful. My omelet came out so well that I did not want to eat it. I have to confess, all the years preparing omelets I have not tried to flip the omelet in the pan. I one of these days I will attempt it but for now I will cook this way. The taste of fried potato, sweetness of roasted bell pepper and creaminess of Manchego cheese was truly wonderful. I was savoring each bite. This is another dish I make over and over again. Roasted peppers have become a staple item in the fridge.