Here’s a great meal for a weekend breakfast/lunch or even a lazy weeknight dinner any day. Buttery crisp yet soft potatoes and bacon are suspended in a creamy egg mix infused with American cheese, Pecorino Romano, and fresh parsley. This cheesy omelet certainly lends itself to interpretation, but any traditionalist making it won’t veer too far from the basic ingredients that meld so well together. Of course I had to tweak mine just a little bit, you know me…and since it disappeared lighting fast I guess I made the right moves. Make this for just the two of you, the whole family, or even as a breakfast for the post Friday night cocktail party that resulted in one person passed out on top of the dining room table…hey look it happens to the best of us, swallow your pride, take a sip of humility, and eat some of this damn good potatoes & eggs!!
p.s. follow my recipe for Artisan Bread here and make some hero’s (yes I called it a hero, you got a problem with that?!) OR make a batch of the effin’ White Bread here, toast some slices, spread with homemade butter here and spoil that inner hedonist!!
- Serves: 6
- Time: 30mins
Get yourself:
- 8-10 Fresh eggs (I use Organic, free range)
- 1 Big fat white potato weighing in ~1lb
- 6 Strips of bacon cut into 1″ thick pieces
- .5 Vidalia onion diced up
- 5 Slices American cheese broken up into little squares
- 1C Pecorino Romano
- 2T Heavy cream or half-n-half
- 2T Butter
- 2T Extra Virgin Olive Oil
- 2T Fresh Parsley
- s&cracked pep
- A large skillet (now’s the time to break out the cast iron!)
- Bread-n-Buttah
- OJ (it’s just the right thing to do in this situation)
Let’s do this!
Cube the potatoes
In the past I’ve sliced thin into chips and fried
Just get the potatoes fried up one way or another
Fry ‘em up over medium-high in the butter and olive oil
Season with some s&cracked pep
While they cook, prep your other ingredients
Ahhhhh Bacon…it’ll never let you down, a true friend in good times and in bad
Chop it up (I like to use kitchen shears it’s easier)
Dice ‘em up
Chopped American slices…don’t forget the Pecorino Romano
Scramble up your eggs then add the cream, Pecorino Romano, American, Parsley, a little s&cracked pep
Set aside while the potatoes finish up
Oh yea, if you haven’t already…
Bake up one of these bad boys
A classic NY style–come on say it with me…
HERO!
Once the potatoes are golden brown toss in your bacon and onions
Cook until onions get soft and bacon firms up
You can fry the bacon separately, cool, crumble, and then add to the egg mix…
…But I like to cook the bacon right in there so the fatty bacon goodness gets all over everything
Reduce flame to medium-low and dump in the egg mix
If the pan looks a little dried up add 1T butter to prevent any sticking
Using a rubber spatula work the sides of the omelet…
Let the egg set a bit then lift a side of the omelet with your spatula, lift the pan and let some runny egg fill in the gap
Do this all around until the egg sets nicely and it’s not too runny on top
Turn on your broiler with a rack set about 6″ away from flame
Pop it under the broiler to finish off
Keep oven door open and watch like a hawk or it will scorch
After all that work…you don’t want to be the person to scorch the eggs, not cool
After a couple of minutes take the pan out and work around the edges loosening up the omelet
If it’s still runny then pop it under the broiler for a little longer
Gently slide the omelet on a level cutting surface
Take your time to admire this artfully crafted potatoes & eggs
Slice it up like a pizza pie
Oh damn!
Look at that beauty!
So simple yet so delicious
Enjoy your potatoes & eggs!
