Country-Style Omelette Potatoes (Printable Version)
Fluffy omelette with sautéed potatoes, onions, and crisp turkey bacon, finished with fresh herbs and rustic bread.
# What You'll Need:
→ Filling
01 -
240 g baby potatoes, diced
02 -
1/2 medium onion, thinly sliced
03 -
3 strips turkey bacon, chopped
04 -
15 ml olive oil or unsalted butter
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Omelette
07 -
4 large eggs
08 -
30 ml milk or cream
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
15 g unsalted butter
→ Garnish & Accompaniments
12 -
Fresh parsley, chopped, for garnish
13 -
Crusty country bread, toasted
14 -
Small green salad (arugula, spinach, or mixed greens) with olive oil and lemon
# Steps To Follow:
01 -
Heat olive oil in a cast iron pan over medium heat. Add diced potatoes and sauté for 8–10 minutes until golden and fork tender. Stir in sliced onions and cook for 5 minutes, until caramelized. Add chopped turkey bacon and fry until crisp. Season mixture with salt and pepper, then remove from pan and set aside.
02 -
In a mixing bowl, vigorously beat eggs with milk, salt, and pepper. Melt butter in the same pan over low heat. Pour in the egg mixture; allow to cook undisturbed for 1–2 minutes until the edges begin to set. Using a spatula, gently push cooked edges toward the center, letting uncooked egg flow underneath.
03 -
When omelette is mostly set with a slight runny layer on top, spoon the reserved filling onto one half. Carefully fold the other half over the filling and cook for 1 additional minute to warm through. Slide omelette onto a plate or serve directly in the skillet.
04 -
Garnish with freshly chopped parsley. Serve immediately with toasted crusty bread and a simple green salad tossed with olive oil and lemon.
# Notes and Tips:
01 -
For fluffier eggs, beat vigorously before cooking. Caramelizing the onions enhances their sweetness and adds depth to the filling.