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Cheddar Cheese Rolled Omelet with Bacon Roasted Potatoes (Aria Kagan) Recipe

Cheddar Cheese Rolled Omelet with Bacon Roasted Potatoes (Aria Kagan) Recipe

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Cheddar Cheese Rolled Omelet with Bacon Roasted Potatoes (Aria Kagan)

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Ingredients:

Serving

18 eggs
1/4 cup heavy cream
kosher salt and freshly ground black pepper
cooking spray
1 cup grated cheddar cheese
bacon roasted potatoes , recipe follows
special equipment: 1 piece parchment paper
3 cups fingerling potatoes, halved
4 tbsp olive oil, divided
kosher salt and freshly ground black pepper
4 cups vegetable oil, for frying
1 cup applewood smoked bacon slab, cut into chunks
2 tbsp unsalted butter
2 cups onion, sliced thick

Directions:

Preheat the oven to 350 degrees F.
In a large bowl, whisk together the eggs, cream, salt, and black pepper.
Spray a large, rimmed baking sheet with cooking spray. Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
Remove the eggs from the oven when they are set and sprinkle the cheese on top.
Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.
Bacon Roasted Potatoes:
Preheat the oven to 400 degrees F.
On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.
In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	676.91 Kcal (2834 kJ)
Calories from fat	354.82 Kcal
		% Daily Value*
Total Fat	39.42g	61%
Cholesterol	354.11mg	118%
Sodium	443.09mg	18%
Potassium	785.23mg	17%
Total Carbs	60.16g	20%
Sugars	1.17g	5%
Dietary Fiber	5.43g	22%
Protein	20.77g	42%
Vitamin C	24.3mg	40%
Iron	3.7mg	20%
Calcium	182.8mg	18%

Amount Per 100 g
Calories	208.31 Kcal (872 kJ)
Calories from fat	109.19 Kcal
		% Daily Value*
Total Fat	12.13g	61%
Cholesterol	108.97mg	118%
Sodium	136.35mg	18%
Potassium	241.64mg	17%
Total Carbs	18.51g	20%
Sugars	0.36g	5%
Dietary Fiber	1.67g	22%
Protein	6.39g	42%
Vitamin C	7.5mg	40%
Iron	1.1mg	20%
Calcium	56.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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