Philippa from Brighton said:
It's all about putting a bit of hot water in the 'empty' marmite jars/tabasco bottles, giving it a shake and using... More
Potato, Bacon and Feta Omelette
A quick, substantial supper or breakfast snack that could not be easier. Fresh eggs are the main ingredient and you can pull out and use any other cheese or vegetables to use in this recipe.
Ingredients show imperial units
Serves 4
- A good glug of olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 25g butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- 1 medium onion, finely chopped
- Bacon
- Leftover potato or sweet potato
- 2 tablespoons cream or crème fraiche
Crème fraiche
The French version of soured cream, it’s twice as rich, and thicker than the British version of sour cream.
- It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
- Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
- The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
- 125g feta, or any leftover cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
-
6 beaten Eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
Instructions
- Preheat the grill. Heat a non-stick frying pan with a splash of olive oil and a knob of butter.
- Cook the chopped onion with a little bacon for 3-4 minutes or until lightly golden. Add leftover chopped potato or sweet potato and cook until lightly golden.
- Whisk the eggs together with the cream or crème fraiche, pour over the potatoes and crumble over feta cheese or grated Cheddar.
- Cook over the heat until the egg begins to set. Finish it off under a hot grill until the centre is set. Serve warm with a green salad.
Comments on this recipe
This has got to be the best omelette ever, and so easy to cook. Try it once and impress your freinds. Trust me you will be hooked for life. try it with stilton, (Yummy). Or any cheese you fancy.
fantastic!!!
A recipe I must try. Maybe I'll add a small bit of green pepper from my garden too. Thanks!
Didn't know what to cook tonight so this looks perfect. Also I like the 'tip' about putting a plate on top when turning it over.
Comments on this recipe