Ingredients
3
small potatoes thinly sliced (mandolin them if possible and keep the skin on)
4
slices of leeks (chopped)
Your favorite cheese, shredded
Directions
1.
Heat your oven to 250 F.
3.
Melt the butter and eggs in a oven safe frying pan (I use a cast iron pan).
4.
Sprinkle the potatoes with salt.
5.
Sautee and the potatoes and asparagus until the potatoes are almost perfect, make sure to stir them constantly so they do not burn or stick.
6.
Add the leeks and keep cooking while stirring for about a minute.
7.
Arrange the potatoes so they cover the bottom of the pan evenly.
8.
Add the eggs, sprinkle with cheese and let the omelet sit on low heat until the bottom is cooked but the top is still completely runny.
9.
Put the omelet in the oven, uncovered. It will take between 5 to 10 minutes for it to cook (maybe a bit longer depending on your oven, I usually play with the heat and time).
10.
The omelet should be runny when you are finished.
Columbus Restaurants
