Omelette Californian with Beurre Noisette Dill Home Fries

     California style omelets were very popular in the 1980's.  I worked at a gourmet burger restaurant in Philadelphia that had 27 different gourmet burgers on the menu and those same gourmet burger toppings were available for each omelette on the menu.  Burgers!  Who me?  I do admit that I flipped gourmet burgers for about one month before I got tired of that kind of cooking.

     Breakfast and brunch are very popular meals in Philadelphia.  Fancy omelette creations are on dinner menus at restaurants all over the Philadelphia area.
     This California omelette recipe that I posted today is one that I cooked at a French bakery restaurant in Philadelphia.  At that time, California cuisine and modern San Francisco creative cuisine was the popular trend in restaurants worldwide.  Outside of California, many chefs put a couple of simple items on their menu that had basic California style ingredients.  The word Californian was attached to the name of those menu items and they instantly became hot selling entrees.
     Omelets were an item that successfully made use of the stereotypical California style toppings.  Basic California Mexican style toppings combined with cheddar or jack cheese and alfalfa sprouts is the signature Californian omelette or burger topping that became popular worldwide.
     I have sold a few thousand of these Californian omelets during my career.  There is a reason why.  Californian omelets taste great and they appeal to health conscious customers!    
   
     Beurre Noisette Recipe:
     Cooked butter stages are Drawn Butter, Clarified Butter, Beurre Noisette, Beurre Meuniere and Beurre Noire.  There is a difference between beurre noisette and beurre meuniere.  Beurre noisette has a golden light brown color and beurre meuniere has a brown color.  
     Heat a small sauce pot over medium heat.
     Add 2 ounces of unsalted butter.
     Cook the butter, till it becomes a golden light brown color and till the butter gives off a hazelnut aroma.
     Remove the pan from the heat.
     Immediately pour the hot beurre noisette through a fine mesh strainer into a container.
     Any brown butterfat sediment that remains will settle to the bottom of the container and the clean beurre noisette can be poured off the top into a second container.
     Keep the beurre noisette warm on a stove top.  Any leftover beurre noisette can be refrigerated for 7 days.
     
     Dill Home Fries Recipe:
     Boil about 6 cups of water in a sauce pot over high heat.
     Add 1/2 of an unpeeled russet potato that is cut into thick slices.
     Blanch the potato slices for 3 or 4 minutes, so the potatoes are still very firm and only partially cooked.
     Drain the water off of the potatoes.
     Heat a saute pan over medium/medium low heat.
     Add about 1/2 to 1 ounce of the beurre noisette.
     Add the blanched potato slices.
     Season the home fry potatoes with sea salt and black pepper.
     Saute the potatoes, till they become lightly caramelized.
     Add 3 pinches of chopped fresh dill.
     Toss the ingredients together.
     Keep the home fries warm over very low heat.
    
     Tomato Salsa Recipe: 
     Place 1 chopped medium size tomato into a mixing bowl.
     Add 2 tablespoons of chopped onion.
     Add 1/2 of a chopped green onion.
     Add 1/2 of a minced jalapeno pepper.
     Add 8 to 10 leaves of chopped cilantro.
     Add sea salt and black pepper.
     Add 1/2 tablespoon of rice vinegar.
     Add 1 squeeze of lime juice.     
     Mix the ingredients together.
     Set the salsa aside for 5 minutes, so the flavors meld. 
    
     California Omelette Recipe:
     Be sure to prepare all the ingredients ahead of time!
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 3 thin slices of bermuda onion.
     Add 1 sliced green onion.
     Saute till the onions turn clear in color and set them aside.
     Whisk 2 eggs in a mixing bowl, till they are almost foamy.
     Heat a non-stick saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Pour the eggs into the hot pan.
     Use a rubber spatula to even the edges of the omelette.
     Place the sauteed onions on the uncooked top side of the omelette.
     Sprinkle 1 small handful of grated Monterey Jack Cheese on the omelette.
     Place the pan in a 350 degree oven for about 3 minutes, so the omelette finishes cooking.
     Remove the omelette from the oven.
     Place thin avocado slices on one half of the omelette.
     Place a generous amount of alfalfa sprouts on top of the avocado slices.
     Fold the omelette in half.
     Slide the omelette onto a plate.
     Spoon some of the tomato salsa on the top of the omelette.
     Place 1 dollop of sour cream on the middle of the omelette.
     Sprinkle a few black olive slices over the sour cream.
     Place the beurre noisette and dill home fries on the plate.
    
     This is a very nice looking omelette that tastes fantastic!  This omelette is much healthier than a bacon or sausage omelette.  Cooking the omelette over medium/medium low heat prevents the undesirable browning of the eggs.  As far as egg dishes are concerned, this omelette is quite nutritious.  Healthy tasty food is the old marquis of California cuisine.  Yum!  ...  Shawna