One of the best satisfactions in life is making a delicious, one-of-a-kind meal using the odds and ends ingredients leftover in your fridge. I always seem to have roasted potatoes on hand, eggs, onions. And this morning while I mused about what to fix for breakfast, I remembered a recipe I came across in Laura Calder’s cookbook, French Food at Home, a couple days ago and set about excitedly to whip it up.
I adore these kinds of recipes, the ones that are stellar as written but are the basis for ingenuity and resourcefulness– you can pretty much use whatever ingredients are at your disposal at the time and the results will almost always be wonderful. This potato omelette was effortless to prepare, and a joy to bring together on a lazy, Norah Jones-filled morning. Per Laura, I used bacon as my savory choice of meat, but pancetta, smoked ham, hell, even smoked salmon or whitefish would be great. Play around with herbs, as I think tarragon and chive might be nice here too.
Potato Omelette with White Truffle Oil
Notes
inspired by laura calder’s potato omelette, from her cookbook french food at home
Ingredients
- 2 slices bacon, cut into rations
- 2 tablespoons diced shallot
- apple cider vinegar, a splash
- 1 cup roasted, diced potatoes
- 3 eggs, beaten, seasoned with salt and pepper
- 1 tablespoon chopped green onions
- white truffle oil, for drizzling (optional)
Instructions
- in a medium-sized fry pan, crisp up the bacon over medium heat until just golden and beginning to crisp. toss in the shallot and cook for about another minute. add a splash of apple cider vinegar and toss about. tumble in the potatoes and mix, coating with fat. spread everything out to cover pan. pour in the beaten eggs, caring to blanket the potatoes, bacon, shallot loveliness. turn heat down to medium-low, cover, and cook until bottom and top are just set, about 5 minutes. top with chopped, green onions, and drizzle with white truffle oil before serving.
// Gimme more potatoes!
