Ingredients
Serves: 4
- 3 tbsp olive oil
- 4 potatoes, peeled, thinly sliced
- 1 onion, chopped - optional
- 200g bacon, diced
- 5-6 eggs
- Salad leaves to serve
- Salt and pepper
Method
- Heat the oil in a non-stick frying pan and over medium heat, add the potatoes, onions if using.
- Cook covered with a lid, tossing every now and then for 5-10 minutes until the potatoes are softened. Season generously.
- Next, crack the eggs into a large bowl, add a good pinch of seasoning, then whisk lightly with a fork.
- When the onion and potato mixture is cooked, remove from the pan into a bowl and add the bacon to the pan. Cook the bacon for a further 2-3 minutes until crispy.
- Add the potato back in the pan and toss the bacon and potato together. Pour carefully over the potato mixture the beaten eggs.
- Cook for about five minutes over medium heat until there is virtually no raw egg mixture left, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide back into the pan.
- Cook for another 2-4 minutes until just cooked through but still very moist in the centre.
- To serve, turn the omelette onto a chopping board and cut into wedges. Serve the wedges with salad leaves.
