One of the things I love about Ina Garten is that she isn't afraid to publish super-basic recipes—the kind that many competent cooks probably invent on their own all the time, but that I don't mind having handed to me. The country French omelet in Barefoot Contessa Back to Basics is a good example: bacon, eggs, and potatoes are old pals, obviously, but I hadn't thought to combine them in such a pleasing way until Ina showed me how.
Like a frittata, this omelet is cooked in the oven, from which it emerges rather thin—in my pan, it rose no higher than 3/4 inch. While my frittatas are often a little overcooked, however, these eggs were perfectly tender and richly studded with bacon and potatoes. They are wonderful on their own but would also make an amazing breakfast sandwich on buttered toast, with or without a little pile of greens. (In fact, I found myself dreaming of a mustardy salad sprinkled with the freshly fried bacon and potato bits, perhaps with a poached egg on top, for a different sort of brunch.)
Although the book called for the bacon and potatoes to be cut into 1-inch pieces before cooking, I cut mine smaller (as indicated below) so I could share the omelet with my toddler with no further chopping, and I liked it that way.
- 1 tablespoon olive oil
- 3 slices thick-cut bacon, cut into 1/3-inch pieces
- 1 cup (1/3-inch diced) unpeeled Yukon Gold potatoes (about 5 ounces, or 2 small potatoes)
- Kosher salt
- Freshly ground black pepper
- 6 large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Preheat the oven to 350°F. Heat the olive oil in a 10-inch ovenproof omelet pan or cast-iron skillet over medium heat. Add the bacon and cook over medium-low, stirring occasionally, until it is beginning to brown and crisp, 5-7 minutes. Use a slotted spoon to remove the bacon to a plate lined with paper towel.
Put the potatoes in the pan and sprinkle with salt and pepper. Cook over medium-low heat for about 10 minutes, stirring occasionally, until very tender and browned. Remove with a slotted spoon to the plate of bacon.
Beat the eggs with the milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Discard the fat in the bacon and potato pan, put the pan back over low heat, and add the butter. When the butter has melted, pour the eggs in and sprinkle the bacon, potatoes, and chives evenly over the top. Put the pan in the oven for about 8 minutes, until the eggs are just set. Serve hot.