Omelette Rollups or Roulade with Smoky Fried Potatoes, Cream Cheese, Bell Pepper and Watercress Recipe
serves about 3-4 as an appetizer
For the omelette
6 large eggs
1/8 teaspoon of smoked paprika (substitute with chilli powder, regular paprika or cayenne)
salt
non-stick spray or olive oil
For the smoky potatoes
2 tablespoons olive oil
1 small potato
a pinch of smoked paprika, use more if you like it spicy
salt
Other ingredients
6 tablespoons cream cheese, at room temperature
1/2 green or red or orange pepper, julienned
1/2 cup watercress leaves loosely packed
Make the omelette: Whisk the eggs, smoked paprika and salt. Heat a 12 inch diameter nonstick skillet and spray with non-stick spray or 1 tablespoon olive oil. Pour the egg mixture into the pan and cook on medium heat till the underside of the omelette is slightly golden. Carefully flip the omelette over and cook the other side till done. Using a large spatula, trasfer the omelette to a large sheet of cling film. Let omelette cool completely.
Make the potatoes: While omelette is cooling, make the smoky potatoes. Scrub the potato clean. Leave skin on. Cut the potato into batons. Heat olive oil in a pan and add the potato sticks in a single layer. Fry the potatoes till golden. Remove cooked potatoes onto a paper towel and sprinkle with smoked paprika and salt.
Make the rollup: When the omelette is completely cool. Spread the cream cheese over the omelette. Then arrange the water cress leaves in a single layer. Place the pepper juliennes and smoky potato sticks over the watercress layer. Make sure the peppers and potato only form a single layer. Gently roll omlette. Wrap the omlette roll in cling film, gently but firmly. Place the package in the fridge for 30 minutes. Then cut into pinwheel pieces.
