The Project Table: January 2012

Tuesday, January 17, 2012

French Country Omelet

From The Barefoot Contessa's Show on the Food Network. Episode; "Postcards from Paris"

When Ina and Jeffrey go to France,
they always visit their favorite bistro for this Country Omelet.

The recipe just as Ina made it on her show.

It was delicious, I didn't change a thing.
The taste was totally different from the oven instead of leaving it on the stove.
This is a ***** star recipe and a keeper.
(Actually, after you make it once you don't need a recipe)

Country French Omelet

Ingredients

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) un-peeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives

Directions

Preheat the oven to 350 degrees.

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.

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.

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. Slide onto a plate, divide in half, and serve hot.