Dill-Tomato Omelets with Paprika Smashed Potatoes

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Put the red potatoes in a pot, cover with water, simmer 15 minutes until fork-tender, then drain and let steam dry 2 minutes.
3. Arrange the potatoes on the sheet pan, press each flat with a glass, brush with two-thirds of the olive oil, and sprinkle with the paprika, garlic powder, half the salt and half the black pepper. Roast 25 minutes until crisp at the edges.
4. While the potatoes roast, whisk the egg, egg white, milk, the remaining half of the salt and the remaining half of the black pepper in a bowl.
5. Heat the remaining third of the olive oil in a nonstick 8-inch skillet over medium heat, cook the garlic 30 seconds, add the tomato and cook 3 minutes until just softened. Stir in half the green onion, move the filling to a plate and wipe the skillet.
6. Melt one quarter of the butter in the skillet over medium-low heat, pour in one quarter of the egg mixture, and stir gently, then let it set until the top is barely moist and the eggs reach 160°F (71°C).
7. Spoon one quarter of the tomato filling, one quarter of the feta and one quarter of the dill over half the omelet, fold it over and slide onto a plate.
8. Repeat three more times with the remaining butter, egg mixture, tomato filling, feta and dill, one quarter each time.
9. Scatter the remaining half of the green onion over the omelets and serve with the smashed potatoes.