I made almost this exact same Omelette last week. And, as good as that omelette was, I was thinking that it could perhaps be improved upon! You know when something good feels a little bit too simple? I'm all for those nice, delicate little meals that are just exquisite. Although I'm also for absolute maximalism and throwing everything plus the kitchen sink into a dish. So, here we have it: a Salmon Omelette w/ Sweet Potatoes, Gruyère, Avocados, & Tartar Sauce.
This Salmon Omelette is actually pretty much deconstructed and reconstructed Salmon Burgers w/ Greek Yogurt Tartar Sauce & Sweet Potato Fries. I've just put the salmon and sweet potatoes inside of an omelette, instead of as and alongside the burger. The burger may look slightly more impressive! But both are equally delicious. And the omelette is slightly less messy to eat.
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Variations of Salmon Omelette
I have been absolutely adoring both omelettes and salmon over the past couple of weeks. Eggs and seafood are some of my favorite things to eat! It's also lent. So, whether you partake in it or not, the scent of fried fish and tartar sauce is absolutely in the air! As much as I don't like to necessarily follow food fads? I am pretty fond of both seafood and tartar sauce. Although I do tend to make tartar out of Greek yogurt, instead of mayonnaise.
This Salmon Omelette consists of baked salmon with sweet potatoes, gruyère cheese, avocados, and Greek yogurt tartar sauce. It's essentially a deconstructed and reconstructed version of my Salmon Burgers w/ Greek Yogurt Tartar Sauce & Sweet Potato Fries. Although both are equally delectable. And perhaps a little bit hipster pretentious.
Tartar Sauce is the easiest add-on to make. I highly recommend making it from scratch. The taste is far superior to store-bought varieties and only takes about 5-10 minutes to make. I also like to use Greek yogurt because I'm not a huge fan of mayonnaise! Although you can substitute it back in.
Bake Salmon
Preheat oven to 450 degrees Fahrenheit.
Place salmon skin-side down on a griddle or baking sheet. Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and place evenly on top of the salmon.
Bake salmon for 12-15 minutes, or until the salmon begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Larger cuts of salmon may take upwards of 20 minutes. Smaller, individual portions may take less time. It's best to begin checking after 10 minutes of cooking and adjust the cooking time to the doneness of your filet.
Cook Sweet Potato
Preheat a skillet on medium with a splash of olive oil.I use a cast iron skillet and don't need a lot of oil. Particularly because sweet potatoes don't absorb as much oil as other types of potatoes do. If you're using another type of skillet, you might need more oil. I like to start with a very thin layer, just enough to cover the skillet, and then add more as needed while cooking.
Add sweet potato to skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned. Making sure to stir frequently.If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
Omelette
Remove the sweet potatoes and turn the skillet down to medium-low heat.
Meanwhile, crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan and reduce heat to low.It should sizzle a bit when you add the eggs, but shouldn't immediately deep fry. If it cooks too quickly, remove from heat and gradually reheat until low again.
Add salmon and sweet potatoes evenly across the eggs and add the lid.
After the egg barely starts to set and is no longer runny, then add the cheese.
Cook covered until barely set, about 5-10 minutes.The goal is to achieve a golden brown on the bottom of the eggs, cooked through the center, while still slightly runny on thee top. Depending on your stove and type of skillet, you may need to turn the temperature down if they're cooking too quickly or up if they're taking too long.
With a large spatula, gently fold one half of the omelette over to make a half circle.If it wasn't entirely set, some egg may drain out as you do this. If that happens, you can add the lid and continue to cook until set. Flip to the other side if it begins to brown too much.
Dollop tartar sauce and avocados on top of the omelette. Sprinkle with a dash of salt and pepper.
Serve immediately.
Tips, Tricks, & Notes
For more tips and tricks to making omelettes check out my article on The Fundamentals of Making Omelettes. Particularly why I don't recommend seasoning or adding milk, cream, and other thinning agents to the eggs before cooking, how to prevent the eggs from "turning grey," and why adding cheese at the wrong time can prevent the eggs from setting properly.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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