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Omelette w/ Salmon & Sweet Potatoes

Omelette w/ Salmon & Sweet Potatoes

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American, French
Servings 2 servings

Equipment

  • Skillet w/ Lid
  • Bowl

Ingredients
  

Salmon

  • 1 salmon fillet (~1/4 lbs.)
  • 1 lemon sliced
  • 1 tbsp. olive oil
  • dash salt
  • dash pepper

Greek Yogurt Tartar Sauce

  • 1 c. dill pickles minced
  • 1/4 shallot minced
  • 2 cloves garlic minced
  • 2 red jalapeños minced
  • 1 lemon juiced
  • 1 c. Greek yogurt
  • dash salt
  • dash pepper

Omelette

  • 1/4 lbs. salmon baked
  • 1/2 sweet potato diced
  • splash olive oil
  • 3 eggs whisked
  • dollop tartar sauce
  • 1/2 avocado diced
  • dash salt
  • dash pepper

Instructions
 

Prepare Ingredients

  • 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.