Sunday, August 21, 2011

Country French Omelet Photo Tutorial

I'm not a huge fan of omelets. I am a huge fan of Ina Garten aka Barefoot Contessa. For those of you who are not obsessed with the Food Network, Ina has a very elegant yet simple style of cooking. She cooks lots of french food and this particular dish is copied from one of her favorite restaurants in Paris. When I saw her making this my mouth was watering... bacon, potatoes, bacon... YUM!

This is not cooked at all in the way you'd prepare a traditional omelet- no flipping involved... that's what makes this omelet so easy! I hope you'll enjoy this photo tutorial and be inspired to make this dish yourself!

Here is what you will need:

eggs, chopped yukon gold potato, milk, kosher salt, fresh ground pepper, chopped bacon, butter, olive oil, and green onion or fresh chives

First heat about a tablespoon of olive oil in a 10 in skillet/ omelet pan. (Note: Use a pan that is oven proof) It's important you heat the oil on medium LOW heat.

Add the bacon and cook about 5 minutes on medium LOW heat. If you have the heat too hot you'll know because your oil will be popping violently (and it will pop out and burn your foot.... no that never happened to me....maybe) You want the bacon to brown but not get crisp.

When your bacon is browned, but not crisp... remove with a slotted spoon to a plate... no paper towel please.

Add the potatoes to the pan, add salt and pepper, and cook for 8- 10 min... do not up the temp! Turn frequently so that they brown evenly and you'll be happy with the little treasures you create!

*Be careful when you add the potatoes... hot oil will splatter!

As they are cooking combine eggs, milk, 1/2 teaspoon of salt and some freshly cracked pepper with a fork. Whisk very fast and very well. Just trust me.... if you think you've whisked it enough... whisk it some more. You want them very whisked.

Look at those potatoes... they look amazing just like this.

When your potatoes are tender and browned, remove to your bacon plate. Discard the grease from the skillet.

Now this next step might seem a little unnecessary if your using a non stick pan, but trust me... just trust me.., you'll be so glad you didn't skip it. The first time I made this, I skipped this step, then I followed this step the next time and was amazed. So live a little it's only one tablespoon.

Melt 1 table spoon of butter on the pan over LOW LOW heat. As it melts twirl the pan around so that the entire bottom of the skillet and some of the edge is covered with butter bubbles.

Next, poor the eggs into the pan. Disperse the potatoes, bacon, and green onion/ chives in the egg mixture.

Bake in the oven for 8 minutes at 350 degrees and then it's ready! Remember to use a potholder to take your pan out... it's hot :)

This is technically 2 servings, but if you decide to serve it with biscuits or toast and fruit it can easily serve 4.

Blake would love for me to make this with some sausage... and sure you can add all the flavors you want but I really think the reason I love this is because of the "french" flavor. I'm not fond of the the traditional omelet flavors anyways.

This is very simple to make but it will taste and look very special! This is just such a wonderful meal and I hope you'll make this and love it too! Here is the recipe:

Country French Omelet by Ina Garten

1 TB olive oil
3 slices of thick bacon, cut into 1 in slices
1 cup, unpeeled chopped Yukon gold potato (1 in pieces)
Kosher salt and freshly ground pepper
5 extra-large eggs
3 TB milk
1 TB butter
1 TB fresh chopped chives or green onion

Preheat oven to 350 degrees

Heat olive oil in an oven proof 10 in. skillet over med- low heat. Add bacon and cook about 5 minutes on medium low heat until browned but not crisp. Remove to a plate.

Add potatoes and sprinkle salt and pepper, cook 8-10 minutes stirring frequently in order to brown them evenly. Cook until they are browned and tender. Remove to plate.

Meanwhile, combine eggs, milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Whisk very well with a fork.

After potatoes are removed, discard the oil. Add butter to pan and melt over very low heat. Coat pan with the melted butter and add the eggs. Poor the potatoes, bacon, and green onion onto the egg mixture evenly.

Bake in the oven for 8 minutes.

No comments:

Post a Comment