Wine & Cheese by TCC Recipes

Potato and Goat Cheese Omelet with Roasted Red Bell Pepper Coulis

Coulis
1 large red bell pepper
1/3 cup Sonoma Farms Extra Virgin olive oil
Juice of one half lemon

Omelet
2 large potatoes, cooked and diced into ½ inch pieces
4 jumbo eggs
4 ounces goat cheese, divided and chunked
½ cup chopped scallions
1 garlic clove minced
1 tablespoon butter
Salt & Pepper to taste

Coat the red bell pepper with olive oil.  Place on a sheet pan and broil until dark brown on all sides.  Seal the pepper in a plastic bag and let sit for 15 minutes.  Peel the skin off the pepper and take out the seeded core of the pepper by pulling the stem off.  In a blender or a food processor, puree the pepper, olive oil and the lemon juice until smooth.  Add salt and pepper to taste.

In a blender or a food processor, blend the eggs, half the goat cheese and garlic until smooth.  In a large non-stick skillet, melt the butter over medium heat.  Evenly distribute the potatoes, scallions, and rest of the goat cheese on the bottom of the pan.  Pour the egg mixture over the potatoes.  Cook the mixture until it begins to firm up around the sides of the pan and flip like a pan cake.  Cook until the entire omelet until it is firm and slightly golden. Slide omelet out of the pan onto a cutting board.  Cut into triangles and drizzle with the coulis.