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Technique adapted from Julia Child.
- Yield:serves 1
- Active time: 20 minutes
- Total time:20 minutes
- 1 tablespoon butter
- 1/4 Idaho potato, peeled and grated
- 2 strips bacon
- 2-3 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon heavy cream
In a medium skillet, cook bacon until crisp and golden. Place on paper towels, let cool, then chop roughly.
Drain all but two tablespoons of bacon fat from skillet. Add potato and sauté until crispy and golden brown, about 5-6 minutes.
In a small bowl, beat eggs together well with salt, pepper, and cream.
Place a 7 inch nonstick pan over high heat. When pan is hot, add butter. Swirl butter around to coat. Let butter foam, but don't let it turn brown.
Add egg mixture. Let eggs sizzle, wait three seconds, then top eggs with bacon and potatoes.
Move pan left and right, shifting the eggs around to even, then let them settle for about 5 seconds.
Raise handle of pan slightly and vigorously jerk pan towards you, causing the eggs to be flung against the far side of the pan. Do this 5 times, once per second, or until correct shape is formed.
Tilt pan high and hold the portion with the eggs over the burner for another 5 seconds.
To roll omelet out onto the plate, bring the pan to the plate. Position the far lip on one end of the plate, holding the handle high. Push handle across the plate, causing the eggs to roll over themselves onto the plate. Garnish with more chives, if desired.