ReceptnaptárOmelette paysanne (country omelette with potatoes and bacon)
The omelette paysanne is the filling potato and bacon omelette of French country cooking, reminiscent of the Spanish tortilla. A rustic breakfast, dinner or picnic dish. Just a few ingredients, a single pan.
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Ingredients
Method
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- Peel the potatoes, cut into thin slices or small cubes, parboil in salted water for 5 minutes and drain.
- In a 24 cm pan, fry the bacon in the olive oil for 3-4 minutes. Add the onion, cook for 3 minutes, then the potatoes. Fry for 8-10 minutes until golden.
- Beat the eggs, season with salt and pepper, and mix in the parsley.
- Add the butter to the pan, pour the eggs over the potatoes, and cook over medium-low heat, covered, for 6-8 minutes until almost set.
- Flip it using a plate, or brown the top under the grill for 2 minutes.
- Serve with fresh parsley and a salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Parboil the potatoes.
- Cook over medium heat so it doesn't burn.
- Flip it with a plate.
- Good cold too.
Frequently asked questions
Without bacon?
Yes, as a vegetarian dish.
How long does it keep?
2 days in the fridge.
Similar recipes
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- Eggs Benedict (poached eggs with ham and hollandaise sauce) · American
- Œufs en meurette (poached eggs in red wine sauce) · French
- Scrambled eggs with bacon · Hungarian
- Senfeier (hard-boiled eggs in mustard sauce with potatoes) · German
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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