A truly brilliant fast lunch or late supper dish. Best with Gruyère cheese, but use what you have to hand. For 4, but easily adjusted to suit your requirements.
3 large potatoes, peeled and diced into 1cm squares.
1 onion, diced
splash of olive oil
small knob of butter
200g lardons, or 1 pack of bacon
8 large eggs
handful of grated Gruyère
Preheat the grill to highest setting.
Boil the cubed potatoes in salted water for 10 mins until tender and drain. Fry a finely diced onion in some olive oil and butter with the lardons or slices of bacon, snipped into small pieces, until the onion is soft and the bacon browning slightly. Turn up the heat towards the end to crisp up the bacon, then reduce the heat to medium again. Add the drained potatoes and cook for a further 5 minutes. Add more oil if necessary.
Whisk up 6 large eggs with 3 tablespoons of milk and a good pinch of sea salt. Stir in half the grated gruyère cheese. Pour the egg mixture into the frying pan, making sure that the potatoes are well distributed.
Cook for about 4 minutes on the stove top, drawing the outside of the omelette inwards gently to allow the liquid egg to escape to the edges. Sprinkling with the remaining gruyère and brown under a hot grill. Serve with salad and nice bread.
