| OMELET PAYSANNE LA BOUZEROTTE LA BOUZEROTTE’S BACON, ONION AND POTATO OMELET _______________________________________________ 4 ounces (125g) slab bacon or side pork, rind removed, cut into 1 x 1/2-inch (4 x 2.5 cm) pieces 2 medium onions, coarsely chopped 2 tablespoons (1 ounce 30 g) unsalted butter 6 large eggs, gently beaten Place the bacon and onion in a large (10-to 12-inch) (25 to 30 cm) nonstick skillet. Turn the heat to medium-high and cook, stirring frequently, until the bacon is crisp and the onions are cooked through. Remove the onions and bacon from the pan and set aside. Add the butter to the same skillet and heat over medium-high heat until the butter is hot but not smoking. Add the potatoes. Brown the potatoes evenly on one side, then turn and brown the other side. Spread them in a fairly even layer on the bottom of the pan. Sprinkle the onions and bacon over the potatoes, without disturbing the arrangement of the potatoes. Then carefully pour the eggs evenly over the onions and bacon and tilt the pan from side to side to allow the eggs to run to the bottom. When the underside of the omelet begins to set, use a fork to lift the edges of the omelet and carefully fold the edges in toward the center. Invert a large plat on top of the omelet and turn the pan over onto the plate. Serve immediately, with plenty of toasted homemade bread. * Available on the Web. |
If you have a recipe you'd like to share to be included in the Recipe of the Week, please e-mail: recipes@lespritprovence.com