Creamy Mozzarella Omelet

• 2 large baking potatoes, scrubbed
• 1 teaspoon vegetable oil
• 4 tablespoons unsalted butter
• Sea salt
• 1 dozen large eggs
• 4 teaspoons freshly grated Parmesan cheese
• Freshly ground pepper
• 4 slices burrata cheese (6 ounces)

1. Preheat the oven to 425.
2. Rub the potatoes with the oil.
3. Bake for 1 hour, until tender.
4. Let cool slightly, then cut each potato crosswise into 4 thick slices.
5. Melt 2 tablespoons of the butter in a skillet.
6. Add the potatoes and cook over moderate heat, turning, until golden and crisp, about 8 minutes.
7. Season with salt; transfer to a paper towel-lined plate.
8. In a 7-inch omelet pan, melt 1/2 tablespoon of butter.
9. In a bowl, beat 3 eggs, 1 teaspoon of Parmesan and a pinch each of salt and pepper and add to the pan; cook until just set, 2 to 3 minutes.
10. Flip the omelet, set a burrata slice in the center and fold the sides over.
11. Slide onto a plate.
12. Repeat to make 3 more omelets and serve with the potatoes.

baking potatoes, vegetable oil, unsalted butter, salt, eggs, parmesan cheese, freshly ground pepper, burrata cheese

Taken from www.foodandwine.com/recipes/creamy-mozzarella-omelet (may not work)