By Norah Alwalan
I woke up today craving a bacon and roasted potato omelette.
One problem, I don’t know how to make an omelette, let alone one with additions. My biggest foray into the world of eggs is scrambled, and sometimes I‘d add tomatoes and onions and call it shakshooka. I knew this was gonna be a challenge because I had just seen The Hundred Foot Journey, a movie with Helen Mirren where the main character’s big challenge was making the perfect omelette and it was dramatised to look really difficult. My craving would not let me back down from this challenge, so off to google I went! Unfortunately, google failed me. I ended up reading maybe 6 different recipes, and none of them seemed like what I wanted or they included ingredients I didn’t have. So on ingenuity I must rely. I got a general idea of how these recipes work, so I decided to go to my kitchen and figure it out on my own. Here is what I came up with:
- 1 medium size potato, peeled and cubed
- 3 strips of beef or turkey bacon (I prefer turkey)
- A small bit of chopped onion
- 3 eggs
First, fry your bacon to your desired level of crispiness. Be sure not to make it too crispy because you are going to cook them again when you add them to the omelette.
Next, chop your bacon into little strips as such.
Next, peel and cube your potato into small-ish cubes, because that will make them cook faster and be easier to add to your omelette.
Next, on medium heat, you want to add the onions and the potatoes to the same pan the bacon was being cooked in and use the bacon grease as your oil base. This is better because it adds flavoring and, if you used the turkey bacon, there won’t be much fat on there anyway. One problem you might face is that there might not be enough grease to cook your potatoes in, in that case, feel free to add a little vegetable oil to your pan to help with the cooking.
Now be sure to keep stirring the potatoes until they brown. You will know your potato is done when you can easily poke through the thickest piece and its center is soft.
In a separate bowl, beat the eggs with a pinch of salt, a pinch of pepper, and a little bit of oregano. Once the egg mixture is smooth, add the bacon bits to the bowl and pour the mixture over the browned potatoes.
Once you add the eggs to the pan, the mixture should set around the edges. Using the back of a thin spatula, gently push the cooked edges into the center, so the uncooked parts would seep to the corners and cook as well. You can also tilt the pan to to move the uncooked parts to the corners. Keep doing that until the top surface is thickened and no visible liquid egg is showing.
Next, use the back of the thin spatula to fold the omelette in half.
Your omelette is done! Bon appetite!
I have to admit, this omelette more than satisfied. I took a chance with the oregano and it ended up lifting the flavor to a whole other level. I also absolutely love the mixture between French and American cuisine.