On Christmas morning I cooked for my wife and mother in law. I really don't have many breakfast dishes in my arsenal, so I wanted to go with something classic. I love this omelet. It's so different from American-style omelets that are crammed with all kinds of junk. For example, you ever order an omelet at a restaurant with tomatoes in it? Rather than take the time to roast the tomatoes in the oven, they will get tossed into the omelet raw. When they arrive at your table, you bite into a scalding, watery bite.
I hate that.
This omelet is filling, flavorful and the basic ingredients combine wonderfully. Cooking the potatoes in the bacon fat is a nice step.
French Country Omelet
Yield
Serves 3-4
Ingredients
1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1 inch pieces
1 cup (1 inch diced) unpeeled Yukon Gold potatoes.
Kosher salt and freshly ground black pepper
5 extra large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Directions
1. Preheat the oven to 350 degrees
2. Heat the olive oil in a 10" ovenproof omelet pan or skillet over medium heat. Add the bacon and cook for 3 to 5 minutes, stirring occasionally, over medium-low heat until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and reserve on a plate.
3. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8-10 minutes until tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon and reserve on same plate as the bacon.
4. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low and pour the eggs into the hot pan. Sprinkle the bacon, potatoes and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
5. Slide onto a plate and serve hot.
Notes
Yield
Serves 3-4
Ingredients
1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1 inch pieces
1 cup (1 inch diced) unpeeled Yukon Gold potatoes.
Kosher salt and freshly ground black pepper
5 extra large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Directions
1. Preheat the oven to 350 degrees
2. Heat the olive oil in a 10" ovenproof omelet pan or skillet over medium heat. Add the bacon and cook for 3 to 5 minutes, stirring occasionally, over medium-low heat until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and reserve on a plate.
3. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8-10 minutes until tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon and reserve on same plate as the bacon.
4. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low and pour the eggs into the hot pan. Sprinkle the bacon, potatoes and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
5. Slide onto a plate and serve hot.
Notes
If you can't find Yukon Gold, you can sometimes find a similar breed of potato marketed as "yellow" or "buttery." I'm guessing that Yukon Gold is a trademark? Regarding the chives, you can also substitute green onions. When you get ready to pull the omelet out of the oven, there may still be some moisture on the top in the middle. Put the pan in the broiler for just one minute to finish. You may want to put the omelet on a plate so that it doesn't continue to cook in the hot pan. No one wants dry, rubbery eggs. However, I served the omelet in the pan and it seemed to be great.
Master Cylinder lounges by the tree.
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