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Potato Omelette

Potato Omelette
YIELDS
2 servings
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Ingredients

8
strips strips bacon, cut into paperclip-sized pieces
2
Tbsp butter
1
onion, chopped
1
clove garlic clove, chopped
Dash of balsamic vinegar
1
Tbsp oil or duck or pork fat, more if needed
3
medium waxy potatoes, peeled and diced
5
eggs
Salt and pepper
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Directions

Step 1

Fry the bacon in a small frying pan until crisp and remove to paper towel to drain. Pour off all but a tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onion until soft, about 5 minutes. Add the garlic and cook one minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it’s almost gone.

Step 2

Add the tablespoon of oil or fat and get the pan quite hot this time. Sauté the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onion, garlic, and bacon to the pan.

Step 3

Gently stir the eggs with a fork, season with salt and pepper, and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top – or, as the French say, “baveux” (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top – or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

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