SHOP PRODUCTS
Houzz Logo Print
rubyfig

A small diversion to remember what the remodel is all about

rubyfig
14 years ago

Food. Non?

We had this omelette Sunday evening. Definitely an indulgence, but well worth it. This is a recipe that relies on the quality of the ingredients (especially the eggs), so if you are lucky enough to to track down some farm-fresh eggs, I highly recommend it!

Adapted from Brigitte Tilleray's "The French Woman's Kitchen"

Omelette paysanne de Nyons (omelette with potatoes, bacon, and olives):

{{!gwi}}

Serves 6

2 TBS olive oil

6 potatoes, thinly sliced (we use 6 small red potatoes)

4 oz. unsmoked bacon, cubed

1 onion (small), sliced

12 eggs (the freshest you can find).

3 basil leaves, torn

1 small garlic clove, crushed

4 oz. pitted black olives (we like the oil cured Moroccan), chopped

pepper (grinding your own from peppercorns makes a difference. We like Wynad peppercorns)

Heat the olive oil in a large omelette pan. Sauté the sliced potatoes, onion, and bacon. Lower heat and cook gently until the potatoes are tender.

Meanwhile, beat the eggs in a bowl and add the torn basil leaves, garlic, olives, and black pepper.

Bring omelette pan back to medium heat and pour in the egg mixture, stirring with a flat wooden spoon until the omelette is set and golden brown underneath, but still moist on top.

Slide the omelette onto a heated serving plate and serve immediately with a salad of lettuce and dandelion leaves in a garlic vinaigrette.

Comments (4)

Sponsored
J.Holderby - Renovations
Average rating: 5 out of 5 stars4 Reviews
Franklin County's Leading General Contractors - 2X Best of Houzz!