Farmer’s Omelet with Bacon and Potatoes

Farmer's Omelet with Bacon and Potatoes

Omelette is the perfect throw together lunch or dinner dish. It’s easy to vary, and well it is one of the few dishes that come well together with yesterday’s left overs and whatever is left in your near-empty fridge.

Ingredients

1 zucchini
150 grams of streaky smoked bacon
6 small potatoes (pre – cooked)
1 leek
4 eggs
Milk (ca. 0,5 – 1 deciliter) (you can also use cream)
1 small handful of broad-leaf parsley
Salt

Making Farmer’s Omelet

Omelette is the perfect throw together lunch or dinner dish. It’s easy to vary, and well it is one of the few dishes that come well together with yesterday’s left overs and whatever is left in your near-empty fridge. The potatoes were left over from the fish-sticks dinner we had yesterday. So they are cooked and covered lightly in olive oil, salt and pepper dressing. By the way, we just made a steal at the flea-market today. We got this grill pan from Le Creuset for 30 DKK (5,22 dollars or £3,50) and many of you food lovers and kitchen appliance lovers will know that those are way expensive. So to celebrate, I thought I’d put it to good use.

I peeled the zucchini’s, I usually don’t but the skin was a bit nasty, and chopped them into centimeter thick slices. I put the grill pan on, and when it was hot I added my zucchini’s, first dry and then with a little sprinkle of olive oil. I mean little, you only need a few drops. When the zucchini’s were nicely charred on both sides I put them aside in a bowl and added my bacon. I cut the bacon strips into slices (ca 2 cm) and added them to the hot pan, no oil needed at this point the bacon takes care of itself. (A little tip here is to use scissors when cutting the bacon, just wash them properly after)

When the bacon is well fried, not crisp, turn down the heat to low and add zucchini together with sliced potatoes and leeks. Let cook while you make the egg mix. Crack the eggs in a bowl, whisk well and add the milk. I gave it two good clunks, so I’m not sure how much, use your gut and you’ll be fine. Whisk well add a good pinch of salt and some roughly chopped parsley. At this point the leeks should have softened in the pan and the potatoes starting to char and warm through. Pour the mix on top, covering all the bits and pieces and turn the hot plate down to very low. Take out a piece of aluminum foil to cover the frying pan. When the omelet is set it is ready to be served.

By the way you might need to take off the foil 2-3 minutes before its done to get rid of any condensation.

Serve with bread and salad, or enjoy as it is.

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One thought on “Farmer’s Omelet with Bacon and Potatoes

  1. Pingback: Homemade Pie with Spinach, Champignons and Tomatoes | Cooking in Jordbrovej

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