Lilysunshine

My husband and I are big lovers of eggs. So, one of our favourite dinner is a simple omelette. It really is very simple to make, but very very tasty.

It starts with potatoes. Baby new potatoes work well for that, not potatoes you use for mash. Cut them into small cubes (1cm). It’s a bit fiddly, but this way they will cook faster. And somehow, I prefer spending time cutting the potatoes into small bits, rather than waiting for them to cook. In a frying pan, heat up some vegetable oil (I use sunflower oil) and if you’re feeling like it, add a little knob of butter. When the oil is very hot, start frying your potatoes. They need to be golden on all sides.

While the potatoes are frying up, chopped an onion and some mushrooms in 1cm cubes. When the potatoes are halfway through their cooking, add the onion and mushrooms and fry for a few minutes. When the potatoes are just about to be cooked, add in some smoked lardons (thick cuts of bacon) and fry until the lardons are thoroughly cooked.

At the same time, in a bowl, beat up the eggs (I count 2-3 eggs per person, depending on how big they are and how hungry-greedy I feel). Nothing fancy in the beating, just use a fork and beat until they’re mixed. You don’t really need to sweat on them. Add a pinch of pepper and some herbes de provence if you feel like it (but that’s really not necessary). No salt as the lardons are already quite salty.

Shake the pan to even out the mix and pour the eggs over. Turn the heat down a little bit. With a fork, gently lift the eggs to make sure it’s cooking well (gently! let’s not make scrambled eggs!). I like my omelettes to be runny (so that you can soak up the runny goodness with some fresh bread), but it can be cooked more if you’re scared of undercooked eggs.

Perfect side dish is a green salad with a good simple vinaigrette to cut through the fatness of the omelette. It works also well with cornichons (mini gherkins) and mustard for condiments.

Bon appétit!

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