Country Fresh Omelet ( Ina Garten Back to Basics)

Submitted by CHEFDLH

"This is from Ina Garten's 2008 book Back to Basics . Perfect for that breakfast , lunch or brunch. She writes "If you want to serve four people, double the recipe and make it in two pans." I just love how effortless her meals seem yet well put together and presented. She created this after eating a similar omelet in a cafe in Paris. Enjoy! ChefDLH"

 

• Ready In: 33mins
• Ingredients: 8
• Yields: 1 omelet
• Serves: 2

ingredients

• 1 tablespoon olive oil
• 3 slices thick-cut bacon, cut into 1-inch pieces
• 1 cup unpeeled yukon gold potato (1-inch diced)
• kosher salt & freshly ground black pepper
• 5 extra large eggs
• 3 tablespoons milk
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh chives

directions

1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside 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 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with 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, divide in half, and serve hot.
6. NOTE: to double per Ina ,"If you want to serve four people, double the recipe and make it in two pans.".

Reviews

[mommymakeit4u]

We really loved this omelet with the addition of potatoes. I thought I'd have to add cheese at the end, but there was tons of flavour from the bacon fat, salt and pepper. I was also worried it would stick to my stainless steel skillet but I made sure the heat was down really low and butter was spread evenly around and it slid right out. It would be a beautiful presentation with the chives. The original name of this recipe is "Country French Omelet" Thanks for posting.