Savoyard Omelet

759 Views
 
MASTERY Level
15 min
760 Views
 
MASTERY Level
0 People
15 min
INGREDIENTS for 0 people
  • 6 eggs
  • 5 oz pancetta (italian bacon)
  • 1 potato
  • 1 leek
  • salt and pepper
  • 1 ¾ oz butter
  • 1 sprig parsley
  • 1 ¾ oz Groviera cheese
Preparation

Lightly brown in a pan some small pieces of lean pancetta, in little oil. Drain and put aside in a receptacle. In the oil used to cook the pancetta, cook the potatoes, diced. In another pan, cook the leek, sliced, with a small piece of butter. Beat the eggs necessary with salt and pepper and add the crispy pancetta, potatoes, leeks, some cubes of Gruyère and a generous handful of chopped parsley. Heat a little butter in an oven-dish, pour in the egg mixture and put in the oven. Check the cooking to avoid overcooking the omelet, which should end up flat and soft. Serve at table piping hot.

Main courses
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