Recipe courtesy of Laura Calder
Potato Omelette
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1079
- Total Fat
- 75
- Saturated Fat
- 27
- Carbohydrates
- 66
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 36
- Cholesterol
- 507
- Sodium
- 1466
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
8 strips bacon, cut into paper clip-size pieces
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
Dash of balsamic vinegar
1 tablespoon oil or duck or pork fat, plus more if needed
3 medium waxy potatoes, peeled and diced
5 eggs
Salt and pepper
Directions
- Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
- Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
- Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.