Open-Faced Potato Omelet
You will need:
- 1 tablespoon olive oil
- 6 slices applewood bacon, cut into pieces
- 11/2 cups diced red potatoes
- 1 purple onion, peeled, halved and cut into thin strips
- 8 eggs
- 1/4 cup half-and-half or heavy cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded fontina cheese, divided
Place the oil in a large oven-proof skillet over medium heat. Add the bacon and cook until it starts to crisp. Drain on paper towels and set aside.
Add the potatoes and onions to the hot bacon drippings and increase heat to medium-high. Saute 10 to 12 minutes or until the potatoes are nearly tender, stirring occasionally.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, salt and pepper. Stir in all but 2 tablespoons of the cheese and the bacon. Pour over the potato mixture, shaking the pan gently to distribute evenly.
Preheat the broiler.
Reduce the heat to medium and cook 5 minutes without disturbing or until the eggs are set on the bottom and sides, but still runny in the center. Place the skillet under the broiler 2 minutes or until the center is firm.
Sprinkle with the remaining cheese and chives. Loosen the edges with a spatula and slide onto a serving plate. Cut into wedges and serve hot.
Yield: 4 servings
Pair with Mountain Mist from Tennessee Mountainview Winery