Salmon Tomato Cheddar Omelette with Cayenne Chips

This is a simple brunch omelette that is nice for dinner too!

  
     I used to always offer a fish item on a breakfast menu in Florida and Maine.  Restaurants in those regions have plenty of fresh fish from ocean front fishing villages.  The locals like fish for breakfast!  Fish is more healthy than fatty breakfast sausage or bacon.
     During a bad economy, egg entrees are a way to stretch the dollar.  Eggs are very cheap and when other ingredients are added to make an omelette, 2 or 3 eggs can become a satisfying meal.
     Fancy dinner omelets are popular in the Philadelphia area.  I cooked many orders of gourmet dinner omelets in Philadelphia, when I worked in that town.  Its seemed like every restaurant in Philly had a few fancy omelets on the menu back then.  One Philly restaurant that I cooked at had 27 different omelette options on the menu and each were named after neighborhoods of the Philadelphia area.  Try keeping track of 27 different toppings for omelets sometime, when cooking for over 1000 customers per night!
  
     Cayenne Chips Recipe:
     Very thin slice a peeled russet potato.  (The slices have to be paper thin.) 
     Heat 5" of vegetable frying oil to 360 degrees in a high sided sauce pot.
     Fry the potato slices, till they become crispy and till they turn a light golden brown color.
     Scoop the potato chips out of the frying oil with a fryer net and place them on a dry towel to remove the excess oil.
     Place the warm chips in a bowl and sprinkle a couple pinches each of:
     - sea salt
     - white pepper
     - cayenne pepper
     Set the cayenne chips aside.
  
     Salmon Tomato Cheddar Omelette Recipe: 
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add about 3 ounces of thin sliced salmon pieces.
     Season with sea salt and black pepper.
     Saute the salmon pieces, till they become fully cooked but not browned.
     Set the salmon pieces aside and keep them warm on a stove top.
     Whisk three eggs in a mixing bowl, till they become foamy.
     Heat a nonstick saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Add the whisked eggs.
     Use a rubber spatula to even the edges of the omelette.
     Cook the eggs, till they are firm on the bottom side.
     Flip the omelette, or simply place it under a broiler for 1 minute to cook the other side.
     Sprinkle 1 small handful of grated cheddar cheese on the omelette.
     Place the sauteed salmon pieces on the omelette.
     Sprinkle 1 small handful of diced tomato on the omelette.
     Fold the omelette in half, and try to expose some of the salmon filling.
     Slide the omelette onto a plate.
     Garnish with a sprinkle of thin sliced green onion top.
     Set the crispy cayenne chips next to the omelette.
   
      Fresh potato chips seasoned lightly with cayenne pepper are great with this omelette!  Crunchy textured spicy fresh potato chips are nice with eggs .  If you use a quality healthy oil, then fried food is not bad for you at all.  Cheddar goes well with all the omelette's ingredients.  This is a pretty omelette too!
     It is best to use a lower heat when cooking larger omelets to avoid browning or burning the eggs.  On larger omelets, the carry over heat from cooking the eggs is enough to melt the cheese.  Yum!  ...  Shawna