I love making this country omelet after we’ve dug potatoes in the fall, and have little potatoes to be used – they’re so fresh and earthy tasting. It’s a very simple omelet, just eggs, bacon, potatoes, milk, butter, and chives – but when put all together it’s so tasty!
Once the ingredients are prepped, it all goes in the oven to cook, so it’s very easy to make too.
You can vary the meat, herbs, or vegetables being used in this omelet; and make wonderful variations on the basic recipe, which comes from the Barefoot Contessa Back to Basics Cookbook by Ina Garten.
- 1 tablespoons olive oil
- 3 slices thick bacon cut into 1" pieces
- 1 cup unpeeled Yukon Gold potatoes cut into approximately 1" pieces
- 5 large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
- Preheat oven to 350 degrees F. Meanwhile, heat the olive oil in an ovenproof skillet (at least 10" diameter) over medium heat, add the bacon, and cook until browned but not crisp. Remove the bacon, add the potatoes to the skillet, cook until tender and browned, remove and set aside with the bacon.
- Mix the eggs and milk in a medium bowl, discard any fat that has accumulated in the skillet and add the butter, then turn the heat to low and add the eggs to the hot pan. Distribute the bacon, potatoes, and chives evenly over the eggs, and salt and pepper to taste.
- Put the skillet in the oven for approximately 8 minutes, or until the eggs are just set. Remove from the oven, divide in half, and serve.
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