Open-Faced Omelets with Skillet Potatoes and Wilted Spinach

Omelets are as much at home on the dinner table as on the breakfast table—especially when they’re topped with buttery, browned potatoes and garlicky wilted spinach.

A spoonful (or two) of chile-garlic sauce adds flavorful spice to the dish. I like Huy Fong Foods (the “rooster”) brand, but a dash of rooster sriracha or Tabasco would jazz it up too.

Huy Fong Brand

Tip: There’s no need to peel thin-skinned baby potatoes, but if you use larger potatoes, such as russets, you may want to peel them before cooking.

Baby Potatoes

Also check out Salsa Verde Steak and Omelets.

Serves 2

Ingredients

• 1 tbsp unsalted butter
• 8 baby yellow potatoes (6-7 oz), small-diced
• sea salt
• freshly ground black pepper
• 1 tbsp plus 4 tsp olive oil, divided
• 1 garlic clove, finely chopped
• 3 oz baby spinach
• 4 large eggs
• cilantro leaves with tender stems and chile-garlic sauce, for serving

Omelet Ingredients

Diced Potatoes

Preparation

1. Heat a heavy skillet over medium heat and add the butter. Add the potatoes and season with salt and pepper. Cover the pan and cook 7 minutes, stirring a few times.
2. Uncover and cook, stirring a few times, until golden brown and tender, 2-3 minutes longer. Transfer to a bowl. Do not wipe out the skillet.
3. Add 1 tablespoon of oil to the skillet and add the garlic. Sauté 30 seconds. Add the spinach and season with salt and pepper. Cook, stirring until wilted, 1-2 minutes. Return the potatoes to the skillet and stir into the spinach. Keep warm while the eggs cook.

Potatoes Beginning to Cook

Cooked Potatoes 

Garlic in Oil

Spinach Beginning to Cook

Wilted Spinach

Potatoes Returned

1. Heat a nonstick, 9-inch skillet over medium heat and add 2 teaspoons of olive oil, swirling to coat.
2. Whisk 2 eggs in a bowl and pour into the skillet, tilting it back and forth to cover the bottom with a smooth layer of egg. Sprinkle with salt and pepper.
3. When the egg is set (1-2 minutes), slide it onto a plate and repeat with the remaining 2 teaspoons of olive oil and 2 eggs.

Set Omelet 

Slide onto Plate

Divide the potatoes and spinach on top of the omelets. Garnish with cilantro and serve with chile-garlic sauce.

Open-Faced Omelets with Skillet Potatoes and Wilted Spinach