Sure, IHOP is famous for pancakes, but the joint makes a pretty killer omelette when put to the task. What makes this three-egg creation so cool is the top secret folding method. For all of IHOP's omelettes, the beaten eggs are mixed with the appropriate chunky ingredients, and the whole thing is poured out thin on a giant griddle. When the eggs have firmed up, two sides are folded over, the filling is positioned, and the omelette is rolled over once, twice, three times, so it ends up looking like a burrito, sort of. Now with this IHOP Country Omelette copycat recipe, we can execute the same egg origami at home with a 12-inch electric skillet, or a 12-inch stovetop griddle pan. You can find easy-to-cook hash brown potatoes in bags in the freezer section.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
This recipe is available in
- 3 eggs
- 1/8 teaspoon salt
- 2 tablespoons diced cooked ham
- 2 tablespoons diced white onion
- 1/2 tablespoon butter
- 3 tablespoons cooked shredded hash brown potatoes
- 1/4 cup shredded Cheddar cheese
- 2 tablespoons sour cream
- Do This
1. Heat a 12-inch electric skillet to 275 degrees F (or heat a 12-inch griddle pan over medium low heat). Preheat oven to 300 degrees F.
2. Add salt to eggs and beat for about 30 seconds. Stir in the diced cooked ham and white onion.
3. Melt 1/2 tablespoon of butter in hot griddle or pan. When the butter melts pour the eggs into the pan, and swirl the pan around to coat the bottom evenly.
4. Cook the eggs for 4 to 6 minutes or until the top of the omelette is mostly firm. Fold over 1-inch of the top and bottom of the omelette. Sprinkle 2 tablespoons shredded Cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Arrange about 3 tablespoons of cooked hash brown potatoes on top of the cheese. Starting at the left end, use a spatula to roll the eggs over the filling ingredients. Continue rolling the omelette two more times. Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2 tablespoons of shredded Cheddar over the top of the omelette and place the plate in the 300 degree F oven for 1 to 2 minutes or until the cheese has melted. If you're making more than one omelette, set your oven to 200 degrees F to keep ready-to-eat omelettes on hold.
5. Just before serving, spoon 2 tablespoons of sour cream onto the middle of the omelette.
Makes 1 serving.