Shortcut Omelette Savoyard
This is one of our old favourites, which we’ve speeded up with the help of a few cheats’ ingredients. A truly brilliant fast lunch or late supper dish. If you prefer, instead of ready-grated Gruyère, you can use the same quantity of Gruyère slices.
|4 eggs, beaten|
|390g tin Eazy fried onions|
|2 McCain frozen potato rosti, defrosted for about 30 minutes|
|1 pack (about 50g) ready-cooked crispy smoked bacon|
|1 dessertspoon olive oil|
|50g ready-grated Gruyère (Tesco and Asda)|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's How to Cheat at Cooking
Start off by pre-heating the grill to its highest setting and draining the onions in a sieve set over a bowl. Next, crumble the rosti into a mixing bowl and add the crispy bacon (also crumbled), followed by the drained onions. Then give them all a good mix.
Next, heat the oil in a medium non-stick frying-pan, then add the potato rosti mixture and let it cook over a medium heat for about 5 minutes, stirring it around so it doesn’t catch. After that, sprinkle in three-quarters of the grated Gruyère, turn the heat up, season the eggs, then pour them into the pan.
Now, using a palette knife, draw the outside of the omelette inwards for about a minute to allow the liquid egg to escape to the edges. Then sprinkle over the rest of the grated cheese.
Now transfer the pan to the grill, about 10cm from the heat, for 2-3 minutes to set the top of the omelette. Let it settle for a couple of minutes then serve, cut into wedges, with a side salad.
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