Creamy Mozzarella Omelet

1. 1

   Preheat the oven to 425.

2. 2

   Rub the potatoes with the oil.

3. 3

   Bake for 1 hour, until tender.

4. 4

   Let cool slightly, then cut each potato crosswise into 4 thick slices.

5. 5

   Melt 2 tablespoons of the butter in a skillet.

6. 6

   Add the potatoes and cook over moderate heat, turning, until golden and crisp, about 8 minutes.

7. 7

   Season with salt; transfer to a paper towel-lined plate.

8. 8

   In a 7-inch omelet pan, melt 1/2 tablespoon of butter.

9. 9

   In a bowl, beat 3 eggs, 1 teaspoon of Parmesan and a pinch each of salt and pepper and add to the pan; cook until just set, 2 to 3 minutes.

10. 10

    Flip the omelet, set a burrata slice in the center and fold the sides over.

11. 11

    Slide onto a plate.

12. 12

    Repeat to make 3 more omelets and serve with the potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.