Country Omelet

By ghinman

Ingredients

• 1 Tbs. olive oil
• 3 slices thick-cut bacon, cut into 1" pieces
• 1 cup unpeeled Yukon Gold potatoes (1" diced)
• Kosher salt and freshly ground pepper
• 5 extra large eggs
• 3 Tbs. milk
• 1 Tbs. unsalted butter
• 1 Tbs. fresh, chopped chives

Preparation

Step 1

Preheat oven to 350 degrees. Heat the olive oil in a 10" ovenproof omelet pan over med. heat. Add the bacon and cook for 3-5 min. over med.-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 med.-low heat for 8-10 min., until very tender land browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a med. bowl, beat the eggs, milk, 1/2 tsp. salt and 1/4 tsp. 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 min., just until the eggs are set. Slide onto a plate, divide in half and serve hot.

If you want to serve 4 people, double the receipe and make it in two pans.