Potato Cake with Open-Face Cheddar Omelet
This potato cake made enough for me and John. I made it in a 6-inch skillet, but you could use a larger skillet and a larger batch of potatoes and make it in the same method for more people. We also baked up some bacon (page 24) to go with this.
- 3/4 pound baby potatoes
- 1 or 2 cloves garlic, thinly shaved (I used my truffle shaver)
- Sea salt and pepper
- 1 tablespoon finely chopped fresh rosemary
- 4 tablespoons (1/2 stick) butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- EVOO, for drizzling
- 6 large eggs
- 1 bunch spring onions or scallions, white and green parts thinly sliced on an angle
- Grated extra-sharp cheddar cheese (I use XXX Cheddar from Oscar’s Smokehouse)
Very thinly slice the potatoes (with a mandoline if you have one). Toss with the garlic, sea salt, lots of pepper, and the rosemary.
In a 6-inch skillet, melt 2 tablespoons of the butter over medium-low heat. When the butter has melted, remove from the heat for a second. Then layer about half the potatoes in the skillet in concentric circles. Sprinkle with a little Parm and drizzle with a little EVOO in the center of the potato cake as well. Make a whole new identical layer. Cover with parchment paper and weight down with a heavy can (I used San Marzano tomatoes). Place over medium-high heat and cook until the tip of a knife just slides in easily, about 15 minutes.
Invert the potato cake out of the skillet, then put back into the skillet with the bottom side up. Put the parchment back on top, put the weight back on top, and cook until deeply golden on both sides and the potatoes are fully cooked through, 8 to 10 minutes.
Meanwhile, preheat the broiler with the rack in the center of the oven.
Lightly beat the eggs and season with salt and pepper. In a broilerproof skillet, melt the remaining 2 tablespoons butter. Add the spring onions, season with salt and pepper, and sauté a couple of minutes. Add the eggs and keep lifting the cooked portion to let uncooked egg run underneath to make contact with the bottom of the pan. When it’s set, put it underneath the broiler to lightly brown and puff the eggs on top. Cover with cheddar and put it back under the broiler to brown the cheese.
To serve, cut the omelet into quarters and stack 2 quarters on top of each other. Serve with half of the potato cake.