Country Omelet

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 medium Yukon Gold potato, peeled and thinly sliced (about 1 cup)
• ½ yellow onion, thinly sliced (about ½ cup)
• 4 large eggs, preferably organic
• ¼ teaspoon fine sea salt, plus more for sprinkling
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives, cut into ½-inch pieces
• ⅓ cup grated Gruyère
• 1 tomato (about 6 ounces), cored and sliced

Method

1. Preheat the broiler, adjusting the oven rack to about 4-inches below the heating element.
2. Heat the oil in a small ovenproof nonstick skillet over medium-high heat. Add the potato and onion and cook, stirring to combine for 1 minute. Lower the heat to medium or medium-low, cover, and continue to cook, stirring occasionally, until the potatoes are tender when pierced with a paring knife, 4 to 5 minutes.
3. Crack the eggs into a medium bowl. Add the salt, pepper, and chives. Using a fork, pierce the yolks and beat, moving back and forth across the bowl to break up the whites until very smooth and well combined. Add the cheese and stir well. Pour the egg mixture over the potatoes in the pan and cook, stirring with a fork until the mixture is set but still wet in the center. Arrange the tomato slices on top. Sprinkle with a little salt and drizzle with olive oil.
4. Transfer the pan to the broiler and heat until the tomatoes are warmed through and the eggs have browned, about 3 minutes. Keep a watchful eye because broilers can vary considerably.
5. Serve immediately from the pan or slide onto a plate; a little oil can be drizzled along the edges to help loosen the omelet from the pan as needed. Cut into wedges and enjoy.