Thursday, April 19

French Potato Omelette



As I mentioned before, I never make omelets. It’s not that they aren’t delicious, but something about the individual cooking and flipping of each one is just too much fuss for me. French omelettes, however, are the perfect compromise. Instead of standing over the stove and flipping, the eggs are simply poured over the other ingredients and then finish cooking in the oven (much like a frittata). This version is full of breakfast classics like bacon and hash browns, but it would be equally great for lunch or dinner alongside some greens.


Potato & Bacon Omelette:
  • Place 4 Yukon Gold potatoes in a pot, cover with cold water, cover with a lid, and boil for 25 minutes, or until tender. Drain and let cool slightly.*
  • Meanwhile, cut 4 slices of thick-cut bacon into small rectangles and cook in a skillet until crispy, about 7 minutes.
  • Remove bacon to a paper towel-lined plate and pour off all but 2 tbsp. bacon fat.
  • Add in 1 diced onion and cook for 5 minutes, or until translucent.
  • Dice the potatoes, add them to the skillet with the onions and 2 cloves of minced garlic, and cook for another 3-4 minutes, or until the potatoes are crispy.
  • Add the bacon back in and stir to evenly distribute. Season with salt and pepper.**
  • Whisk together 6 eggs, salt, and pepper, and pour over the potato mixture.
  • Transfer the skillet to a 400°F oven and cook for 5-7 minutes, or until eggs are just set.
  • Cut the omelette into wedges and serve with minced chives (optional).

Serves two - four
*Can be done a day ahead and kept in the fridge.
**The bacon will already add some salt so season carefully.