Ranch Potatoes with Omelette

Last weekend we had our monthly potluck/jam and I decided to make Southwest Ranch Pasta Salad, which is so good you can’t believe it.  I made a double batch of the Ranch Dressing because, yum. I filled 1 l large Ball jar and one medium jar to capacity and there was a little bit left over in the bowl.

Too much to throw away, but not really enough to start another jar.  The plan for dinner that night was roasted potatoes and eggs, and I had the brilliant idea to toss the potatoes in the dressing before roasting.  So good!  Here’s what I did.

• One bag of fingerling potatoes cut into fourths (you could use new potatoes, purple potatoes, anything you like)
• the leftover ranch
• eggs
• sauteed mushrooms
• shredded cheese
• prosciutto or bacon
• anything you like in an omelette

Preheat the oven to 400 – toss the potatoes in the dressing

and spread out on an aluminum foil lines baking sheet.

Cook for 45 minutes or until golden brown.

Meanwhile, saute your mushrooms,

Crisp up the prosciutto, if you’re using it and set all the ingredients aside.

When the potatoes are done, they’ll look like this:

Trying hard not to eat them all, make your omelettes, add your ingredients as the egg cooks – don’t forget the cheese!

Put a pile of potatoes on the plate and slide the omelette off on top of the potatoes.

I took this picture before I added a little bit of sriracha to it.  Absolutely delicious!