French Country Omelette

Votes: 1

How to Make - Country-Style French Omelette

Time: 35 min.
Complexity: easily
Servings: 2

In this delicious rustic omelet, Ina Garten combines simple ingredients like eggs, bacon, potatoes, and green onions. The result is sure to delight: a tender omelet filled with chunks of fried potatoes and crispy bacon is delicious and filling. Perfect for both breakfast and dinner. For this recipe, use an oven-safe pan so you can cook the omelet until done without flipping it. There's no need to peel the potatoes before frying; leaving them in their skins adds a rustic charm to the omelet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup unpeeled potatoes, cut into 2.5cm cubes
1 tbsp. l. olive oil
3 thick slices bacon, cut into 2.5cm pieces.
5 large eggs
3 tbsp. milk
1 tbsp unsalted butter
1 tbsp fresh chives, chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a 25cm oven-safe omelette pan, heat the olive oil over medium heat. Add the bacon and cook for 3-5 minutes over medium-low heat, stirring occasionally, until the bacon is golden brown but not crisp. Use a slotted spoon to transfer the bacon to a plate.

Add the potatoes to the pan and season with salt and pepper. Continue cooking over medium-low heat for 8-10 minutes, stirring occasionally, until the potatoes are very tender and golden brown. Use a slotted spoon to transfer them to the plate with the bacon.
Meanwhile, in a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. After removing the potatoes from the pan, drain the fat. Add the butter, reduce the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and bake for about 8 minutes, until the omelet is set. Transfer to a plate, cut in half, and serve hot.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Pan / Breakfast / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / French cuisine / Ina Garten / The Barefoot Countess

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