3 tablespoons olive oil
50g smoked bacon, chopped into bits, or lardons (optional)
500g new potatoes, cut into 1cm cubes
2 medium onions, chopped
6 eggs
Pepper
Salt (one twist if you used the bacon, 2 or 3 if you didn’t)
Heat a large frying pan over a medium heat. Fry the bacon, if you’re using it. It makes a big difference to the flavour, but you might be vegetarian). Add the chopped potatoes and onion, and fry gently for 15 minutes until the potatoes are golden and tender.
Add the eggs and pepper, and stir once to combine all the ingredients. Keep cooking gently until the omelette is firm. Sprinkle the salt on top (NEVER add salt to eggs before cooking, as they’ll go rubbery). You can brown the omelette under the grill, if you like.
Flip the omelette out onto a plate, and serve warm with a bit of rocket and fresh mayonnaise (see recipe). It’s also nice cold, but doesn’t re-heat.
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