Roasted Grape Tomato and Mascarpone Omelette with Scalloped Potatoes


Very few things make me feel better than starting off the weekend with a good breakfast with my husband Jeremiah. Both he and I have had a month’s worth of travel and were finally reunited yesterday after 3 weeks apart. Hungry for a home-cooked meal, we woke this morning determined to use what we had in our refrigerator. The result is what I share with you today.

This Roasted Grape Tomato and Mascarpone Omelette with Scalloped Potatoes was spawned from both the imagination of my husband and from leftover grocery items I purchased and used for other recipes throughout the week. Combining the freshness of the tomatoes with a simple blend of herbs I’ve been growing right on my balcony, there is no shortage of flavor in this dish. The mascarpone makes the omelette creamy without weighing it down while the potatoes soak up just enough of the juice from the roasted tomatoes, tying the entire dish together.

I would wake up to the breakfast every morning if I could. Try it out and tell me what you think!

Roasted Grape Tomato and Mascarpone Omelette with Scalloped Potatoes

(recipe serving size – 2 people)

For the tomatoes:

6 oz grape tomatoes, halved

1 tsp olive oil

8 sprigs fresh thyme, chopped

8 basil leaves, chopped

1/4 tsp kosher salt

1/4 tsp cracked black pepper

Preheat oven to 425.

Layer the tomatoes in a small baking dish, cut-side up. Drizzle with olive oil. Sprinkle the herbs and the salt and pepper across the tomatoes and bake for 5-7 minutes or until the tomatoes begin to break down slightly.

For the potatoes:

1/2 lb yukon gold potatoes, sliced 3/16 of an inch (using a mandolin, a cheese grater or a sharp knife)

1 tb butter

1/3 of the roasted tomatoes

1/4 tsp kosher salt

1/4 tsp cracked black pepper

1/4 tsp granulated garlic

1/8 tsp crushed red pepper

Set oven to 200 degrees.

Cover the slices of potatoes with water and set aside.

Heat a large pan over high heat. Melt the butter and then place the slices of potatoes in a single layer along the bottom of the hot pan (no need to dry the potatoes before laying them down). Season them with the salt, pepper, garlic and crushed red pepper and let them brown for 2-3 minutes. Flip each piece over and brown for another 2-3 minutes. Lower the heat to medium and continue to cook the potatoes, flipping them occasionally, until tender (another 5-10 minutes).

Scoop the potatoes into a serving dish. Gently fold in the roasted tomatoes. Keep warm in the oven until you are ready to serve.

For the omelette:

6 large eggs

1/3 of the roasted tomatoes

1/3 cup mascarpone cheese

5 sprigs of thyme, chopped

1/4 tsp kosher salt

1/4 tsp cracked black pepper

1 tb butter

1 1/2 tsp olive oil

Heat a large non-stick skillet over medium-low heat. Whisk the eggs, thyme, salt, pepper and olive oil in a bowl. Melt the butter in the pan and pour the egg mixture into it. Depending on the size of your skillet, cook the eggs until set (5-10 minutes). Run a soft spatula along the edge of the omelette occasionally to make sure the eggs are not sticking to the pan or burning.

Once the eggs have set enough to turn over, flip the omelette to finish cooking on the other side (1-2 minutes). If you are comfortable, you can flip the omelette by flicking your wrist with the handle of the pan in hand. You can also slide the omelette onto a plate, cover the plate with the pan and turn the plate over so that the uncooked side of the omelette is now face-down in the pan.

Dollop half of the omelette with the mascarpone cheese and 1/3 of the roasted tomatoes. Fold the other half of the omelette over the toppings, creating a half-moon. Continue to cook for another 1-2 minutes until the mascarpone has melted.

Bringing it all together:

Divide the omelette, potatoes and the remaining roasted tomatoes evenly onto 2 plates. Garnish with more basil and enjoy!

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