Classic Folded Omelets with Rosemary Roasted Potatoes

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the potatoes with the olive oil, rosemary, garlic powder, half of the salt and half of the black pepper, then spread them on the sheet pan in one layer.
3. Roast the potatoes 30 to 35 minutes, turning once halfway, until golden and tender inside.
4. While the potatoes roast, whisk the eggs with the milk, the remaining half of the salt and the remaining half of the black pepper until no streaks of white remain.
5. Melt one quarter of the butter in an 8-inch nonstick skillet over medium-low heat and pour in one quarter of the egg mixture.
6. Stir gently with a spatula for 20 seconds, then let it set, tilting the pan and lifting the edges so loose egg runs underneath, until just set with no liquid egg left, reaching 160°F (71°C).
7. Fold the omelet into thirds and slide it onto a warm plate.
8. Repeat with the remaining butter and egg mixture in three more batches, using one quarter of each per omelet.
9. Sprinkle the parsley over the omelets and serve with the roasted potatoes.