michael-in-phoenix
Well-known member
With the recent thread on omelets, and the fact that I made a giant, 12-egg version of this for friends last weekend that was very well received, I give you Jeff Smith's recipe for my favorite omelet:
This is my all-time favorite omelet recipe.
So simple and so righteously satisfying.
Don't let the simplicity of these ingredients
fool you; everyone I've ever served this to
groans with delight. A six- or eight-egg
version is wonderful for feeding a few hungry
eaters at once, providing you have a pan
large enough to handle it. If not, make two
normal-sized ones.
From Jeff Smith:
French Potato and Garlic Omelet
1 slice of bacon, diced
2 green onions, chopped
1/2 clove garlic, crushed (I use 1 - 2 cloves)
1/2 cup cold cooked unpeeled new potatoes (I
use whatever I have around)
3 eggs, room temp
1 tbsp water
1/2 tbsp. peanut oil
1/2 tbsp. butter
salt/pepper to taste
Fresh grated parmesan or romano cheese for
garnish (I put some in the filling too!)
Saute the bacon in a small frying pan (not
your omelet pan). When the bacon is crisp,
add the green onions, garlic, and potatoes.
Cook until hot, and use the filling for the
omelet. Add salt and pepper last. Garnish
with cheese on top.
For the omelet:
Heat your omelet pan on medium high.
Whip the eggs with a table fork in a small
bowl. Add the water and whip again.
Place the oil and the butter in the pan at
the same time. When the butter stops
foaming, whip the eggs a couple of times
and pour them into the pan. When the omelet
begins to set, you may have to lift the edge
and allow the wet portion of the mixture to
run underneath.
Place the hot filling on 1/2 of the omelet
once the eggs are set to your liking. Slide
the omelet out of the pan and onto a serving
plate. Flip the half of the omelet not
covered with filling over the top of the
other half. Garnish with cheese.
ME: I always add more garlic and cheese to
the filling. Sometimes more bacon as well.
Enjoy!
Michael
This is my all-time favorite omelet recipe.
So simple and so righteously satisfying.
Don't let the simplicity of these ingredients
fool you; everyone I've ever served this to
groans with delight. A six- or eight-egg
version is wonderful for feeding a few hungry
eaters at once, providing you have a pan
large enough to handle it. If not, make two
normal-sized ones.
From Jeff Smith:
French Potato and Garlic Omelet
1 slice of bacon, diced
2 green onions, chopped
1/2 clove garlic, crushed (I use 1 - 2 cloves)
1/2 cup cold cooked unpeeled new potatoes (I
use whatever I have around)
3 eggs, room temp
1 tbsp water
1/2 tbsp. peanut oil
1/2 tbsp. butter
salt/pepper to taste
Fresh grated parmesan or romano cheese for
garnish (I put some in the filling too!)
Saute the bacon in a small frying pan (not
your omelet pan). When the bacon is crisp,
add the green onions, garlic, and potatoes.
Cook until hot, and use the filling for the
omelet. Add salt and pepper last. Garnish
with cheese on top.
For the omelet:
Heat your omelet pan on medium high.
Whip the eggs with a table fork in a small
bowl. Add the water and whip again.
Place the oil and the butter in the pan at
the same time. When the butter stops
foaming, whip the eggs a couple of times
and pour them into the pan. When the omelet
begins to set, you may have to lift the edge
and allow the wet portion of the mixture to
run underneath.
Place the hot filling on 1/2 of the omelet
once the eggs are set to your liking. Slide
the omelet out of the pan and onto a serving
plate. Flip the half of the omelet not
covered with filling over the top of the
other half. Garnish with cheese.
ME: I always add more garlic and cheese to
the filling. Sometimes more bacon as well.
Enjoy!
Michael