1 medium russet potato
1 small sweet potato
5 fresh basil leaves, slivered
Coarse or Kosher salt
Fresh ground black pepper
4 farm-fresh eggs
2 Tablespoons butter, divided
2 ounces soft goat cheese
2 large fresh basil leaves, plus more for garnish
salt and fresh ground black pepper
Scrub potatoes but do not peel. Cut into 1/2 inch cubes. Use cooking spray to coat a cookie sheet. Spread potatoes on the sheet and spray again. Sprinkle on the basil, salt and pepper and toss to coat the potatoes. Bake for 20 minutes, stirring once, until cubes are soft in the center, crispy on the outside.
Meanwhile, beat eggs in a small bowl. Break cheese into pieces. Finely shred the basil leaves. Set all ingredients near the stove top.
Over medium heat, melt 1 Tablespoon of the butter, swirling the pan to coat. When butter sizzles - do not let it brown - add half the egg mixture. Turn heat to medium low and let eggs cook, undisturbed until set on the bottom, about 1 minute. Tilt the pan and lift edges of the eggs to let uncooked portion run to the bottom. Sprinkle with some of the basil and salt and pepper, then lay half the cheese in a line across the middle of the pan, following the direction of the handle. Let omelet cook undisturbed (or cover if you prefer well-done eggs) for another minute, then use spatula to fold top 1/3 of the egg to the center. Tilt the pan and slide the omelet out onto a serving plate, folding it over again as it hits the plate.
Keep finished omelet covered and warm as you repeat for the second omelet. Serve on warm plates with hash on the side and garnished with a sprig of basil.
From World Kitchen's Beyond Dinner series cooking class.