French · Brunch
Potato and Bacon Open Omelet
A rustic French bistro breakfast of pan-fried potato coins and bacon lardons folded into a loosely set open-faced omelet, finished with parsley and a scattering of Gruyere. Cooked slowly over gentle heat so the eggs stay creamy inside while the underside turns golden, served straight from the pan.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
597Calories
42.8gProtein
40.2gFat
18.9gCarbs
2.1gSugar
2.3gFiber
1511mgSodium
588mgChol
16.9gSat Fat
890mgPotassium
220mgCalcium
3.1mgIron
2.8mcgVitamin B12
16mgVitamin C
low-carb
protein-rich
herb-salt
hidden-gems
weekend-brunch
Instructions
1
Prep
Peel and thinly slice the potato into coins, cut the bacon into lardons, and finely chop the onion and parsley.
2
Fry
Melt half the butter in a small nonstick skillet over medium heat and fry the potato coins for 8 to 10 minutes until golden brown and tender.
3
Render
In the same skillet over medium heat, cook the bacon lardons for 3 to 4 minutes until crisp, then add the onion and cook 2 minutes.
4
Build
Return the potato to the skillet with the bacon and onion, pour the whisked eggs over the top, then whisk the eggs with salt and pepper.
5
Cook
Set the skillet over low heat and cook undisturbed for 6 to 8 minutes until the base is golden and the top still looks slightly wet.
6
Finish
Scatter the grated Gruyere and chopped parsley over the top and cover for 1 minute over low heat until the cheese softens.
7
Plate
Slide the open omelet onto a plate whole and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bacon
- 11 oz311g potato
- 44 large eggs
- 4 tsp4 tsp butter
- 2 tbsp2 tbsp parsley
- 4 tbsp4 tbsp onion
- 1 oz28g Gruyere cheese
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
