butter (optional)
Cook potatoes in pot
of boiling salted water until tender, about 30 minutes. Drain. Cool
slightly. Peel, halve, and thinly slice potatoes.
Whisk eggs, 1/3 cup
chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet
over medium heat until crisp. Using slotted spoon, transfer to paper
towels. Reserve 1 tablespoon drippings in skillet; pour remainder into
cup. Return skillet to medium heat. Add half of egg mixture; stir with
back of fork until edges begin to set. Cook without stirring until
omelet is set, lifting edges with spatula to let uncooked egg flow
underneath, about 2 minutes. Spoon half of potatoes and bacon down
center of omelet. Fold both sides of omelet over filling; slide out onto
plate. Repeat with remaining egg mixture, potatoes, and bacon, adding
more bacon drippings or butter to skillet if necessary. Garnish omelets
with 1 tablespoon chives.
bacon recipe courtesy of: Janet Fletcher, Bon Appétit
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