Gf Denver Omelette Sammy Recipe

Place diced potato in a bowl of cold water and let sit 5 minutes to remove excess starch. Drain and pat dry thoroughly with a towel.

Heat a 10" nonstick or cast-iron skillet over medium-high heat. Add olive oil and swirl to coat.

Add the dried diced potatoes in a single layer. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Cook undisturbed for 4–5 minutes until the underside is golden and crisp.

Stir or flip the potatoes and continue cooking, stirring occasionally, until tender and browned all over, about 6–8 more minutes. If they begin to brown too quickly, reduce heat to medium.

Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm while you make the omelette.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbs sour cream, 1 tsp lime juice, 1 tbsp chopped roasted green chiles, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp ground cumin until smooth.

Taste and adjust seasoning or heat (add more chiles or a pinch of cayenne if preferred). Refrigerate until assembly.

Heat a small nonstick skillet over medium heat and add a quick spray of oil or a teaspoon of butter. Sauté diced green pepper and onion until softened and translucent, about 3–4 minutes.

Add the diced cooked ham to the pan and warm through for 1–2 minutes. Add the 2 tbs chopped canned green chiles and stir to combine. Remove from heat and set aside.

In a medium bowl, crack 3 large eggs. Add 2 tbs milk, 1 tsp salt, and 1/4 tsp black pepper. Using a whisk or fork, beat vigorously for 30–45 seconds until the mixture is frothy and slightly aerated (this produces a light soufflé-like egg).

Heat a 8" nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and let it foam but not brown, coating the pan.

Pour the beaten eggs into the pan and let them sit undisturbed for 10–15 seconds. Using a spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Continue this gentle motion until eggs are mostly set but still slightly glossy on top, about 1–2 minutes.

Evenly distribute the warmed ham/pepper/onion mixture over one half of the omelette. Sprinkle 1/2 cup shredded Tillamook cheddar over the fillings.

Fold the omelette in half over the filling and let it cook for another 30–60 seconds to melt the cheese. Remove from heat. The interior should be fully set but still tender.

While the omelette is finishing, split the gluten-free English muffin and lightly butter each half. Toast in a toaster oven or skillet until golden and crisp, about 2–3 minutes.

Place the toasted bottom half of the English muffin on a plate. Gently transfer the folded omelette onto the bottom half.

Brush or spread about 1–2 tbs of the green chile aioli over the top half of the English muffin. Place the aioli-covered top on the omelette to form a sandwich.

Serve the sandwich alongside the warm home fries. Garnish fries with a sprinkle of extra cheddar or parsley if desired.