Potatosagna Omelette — Dripping Eggs, Melted Cheddar & Caramelized Science | FlavorVille™ Kitchen

• 2 medium potatoes (thinly sliced)
• 4 eggs (2 for omelette, 2 over-easy topping)
• ½ cup shredded cheddar cheese
• 1 small onion, thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil
• Salt, pepper, and smoked paprika to taste
• Optional garnish: chives or crispy bacon bits

Instructions
1. Heat butter and oil; add onions and cook on low until golden and caramelized. Remove and set aside.
2. In the same skillet, layer potato slices with salt, pepper, and paprika. Cook until golden on both sides.
3. Pour beaten eggs over potatoes to bind layers — your “lasagna base.”
4. Add caramelized onions and cheddar, then fold gently or leave open-faced.
5. Separately, fry 2 eggs over-easy until yolks are glossy and runny.
6. Place them on top of the omelette, pierce the yolk — and let the golden drip steal the show.

🔬 Flavor Science
• Caramelized onions develop pyrazines — the same molecules found in roasted coffee and grilled meat.
• Egg yolk fats act as natural emulsifiers, blending flavors together seamlessly.
• Potatoes provide resistant starch, forming crispy edges that contrast the molten center.
• Cheddar’s casein proteins melt and brown, creating a savory “Maillard glue” between layers.

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