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Picnic Omelette

(for 4)

kg.(1 lbs) Potatoes (weight unpeeled)
110g (4 oz.) Smoked Streaky Rashers
2 Medium Onions
6 Eggs
90g (3 oz.) Cheddar
125ml (4 oz.) Cream
Salt and Black Pepper
Olive Oil for cooking

Peel and dice the potatoes into 1 cm. ( ins.) dice.
Put these into a pot covered with water and boil for about 5 mts.
Drain them well.
(They should be still under cooked)
Heat some oil in a large frying pan and fry these in this until they are brown and crisp on the outside.
(Because of the blanching they will be soft inside)
Lift these off the pan with a slotted spoon, put to one side and fry the diced rashers in the oil until crisp.
Again use a slotted spoon to add these to the potatoes.
Reduce the heat, peel and finely dice the onions and cook these covered in this pan slowly until they are soft, this will take about fifteen minutes.
Beat up the eggs in a large bowl, season well and dice and add the cheddar and cream to them.
Heat the pan with the onions until very hot, throw in the potatoes and the bacon and then the eggs.
Let this on the high heat until the bottom is brown (Check underneath with a spatula) and the edges are beginning to set.
Put your grill on to hottest and put the pan under this .
Let the top of the omelette grill here until toasty brown and the mixture is cooked through.
Slip this out of the pan and let it cool thoroughly on a large plate.
Cut this into eight like a cake when cool and pack for the picnic.

May 29, 2006 10:57 AM | 0 Comments
  Martin Dwyer
Consultant Chef