Potatoandbaconpanomelette Recipes

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CANADIAN BACON AND POTATO OMELET



Canadian Bacon and Potato Omelet image

This omelet is based on a recipe I saw in Redbook magazine that was a take on IHOP's Country Omelet. This version is now mine, lol. Theoretically, this is one serving but it served the two of us just fine.

Provided by GrammaMikki

Categories     Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 14

2 large eggs
2 large egg whites
1/2 cup chopped Canadian bacon (or bacon bits or sausage crumbles)
1 tablespoon cilantro, chopped
1/4 teaspoon salt
1 dash pepper
2 tablespoons canola oil
1/4 cup chopped green onion
1 jalapeno pepper, seeded and chopped
1/2 cup diced potato (like frozen Southern style)
1 teaspoon butter
1/4 cup shredded cheddar cheese
sour cream
pico de gallo

Steps:

  • Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
  • In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
  • Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
  • Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
  • At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
  • NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.

POTATO OMELETTE



Potato Omelette image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

8 strips bacon, cut into paper clip-size pieces
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
Dash of balsamic vinegar
1 tablespoon oil or duck or pork fat, plus more if needed
3 medium waxy potatoes, peeled and diced
5 eggs
Salt and pepper

Steps:

  • Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
  • Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
  • Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

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