The holiday season often finds homeowners playing host to friends and family visiting from out of town. While the holiday dinner often draws the most attention, guests need to eat breakfast as well. Holiday hosts who want their overnight guests to start their days off on the right foot should consider the following recipe for Potato and Arugula Omelets from Betty Rosbottom’s “Sunday Brunch” (Chronicle Books).
Potato and Arugula Omelets
Serves 2
2 1/2 tablespoons unsalted butter
1/2 tablespoon olive oil
4 ounces red-skinned potatoes, scrubbed but not peeled, cut into 1/2-inch cubes
Kosher salt
Freshly ground black pepper
4 eggs
1/8 teaspoon cayenne pepper
8 cups arugula, stems discarded and leaves cleaned, dried and coarsely chopped*
1/2 tablespoon balsamic vinegar
6 tablespoons grated Gruyere cheese
1. Heat 1/2 tablespoon of the butter and the olive oil in a medium, heavy frying pan set over medium heat. When hot, add the potatoes and saute, stirring often, until light golden and tender, 8 minutes. Remove from the heat and season with salt and pepper. (The potatoes can be prepared 1 hour ahead; leave at room temperature. Reheat, stirring, over medium heat.)
2. Whisk the eggs in a mixing bowl and season with a good pinch of salt and the cayenne. Place the arugula in another mixing bowl and toss with the vinegar. Place the Gruyere and the potatoes each in separate bowls. Have ready a ladle for adding the egg mixture to the pan.
3. Add 1 tablespoon to a 9-inch frying pan, preferably nonstick or seasoned cast iron, set over medium heat. Swirl the butter so that it coats the bottom of the pan. When it is hot but not smoking, ladle half of the eggs into the pan and stir with the back of the fork until they start to set but are still quite liquid on the top, 30 to 40 seconds. With the fork or a nonstick spatula, lift an edge of the omelet and tilt the pan to let some of the uncooked egg mixture run underneath. Repeat this two or three more times, working your way around the pan until the eggs are cooked but remain moist on top.
4. Sprinkle half of the potatoes, then half of the cheese, and finally half of the arugula over the eggs. Let the mixture cook until the cheese begins to melt and the arugula wilts only slightly, 30 seconds. Using a nonstick or metal spatula, fold the omelet in half and slide it onto a plate. Repeat to make another omelet.
5. Serve each omelet as soon as it is prepared.
* You can use regular or baby arugula, but the former provides a more intense flavor.
