Tater Tot Omelette Pie

It's easy to make...and the kids will love it!

Tater Tot Omelette Pie

Out of all the recipes I’ve ever made, this one is the most asked for and like most of the recipes that are my childhood favourites, this one came from my grandmother’s kitchen. I am sure it was first featured in one of the many magazines she still receives, but over the last few decades we have sampled and perfected and created this version. While I have served this for brunches (it’s great as a make-ahead and re-heat option) this has become one of my family’s favourite dinners.  Serve with salad, cooked green beans or even just a side of ketchup and everyone in my house is happy. I often make two (after I FINALLY get the kids to bed): one to re-heat the next night for dinner and one to freeze in individual portions for quick and easy lunches (both for the kids and for me!). 


½ cup chopped onion, divided
4 cups frozen Tater Tots
1 cup chopped red, green and/or yellow pepper
1 cup chopped black forest ham (from the deli counter)
1 cup shredded cheese (I like cheddar or cheddar/mozza blend)
1 tbsp. cooking oil, divided
2 tbsp. butter
1 ¼ cup milk (I mostly use skim but any milk will work)
4 eggs
1 tsp. salt
½ tsp. pepper
Dash of hot sauce (to taste)

 Pre-heat oven to 400F.

 In a skillet add cooking oil and sauté ¼ cup onion until tender. Add the Tater Tots and heat until they are soft.  Use back of wooden spoon or potato masher to flatten Tater Tots. Remove from heat.

 When cool enough to handle pat Tater Tots into bottom of 9-inch (deep dish is best!) pie plate sprayed with cooking spray forming a crust. Bake at 400F for 15 minutes.

 Meanwhile, sauté peppers, ham and remaining onion in butter until tender. Spoon over baked crust.

 In bowl, beat eggs, milk, salt, pepper and hot sauce. Pour over crust and pepper mixture.

 Top with cheese.

 Bake uncovered at 400F for 30 minutes. Let cool 5-10 minutes before slicing.


(Tater tot image: jamesonf via flickr cc)