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Omelette paysanne
Photo: Josef Türk Reit im Winkl Chiemgau, Wikimedia Commons, CC BY 2.0 (cropped)

Meat Dishes · Recipe No. 285

Omelet Paysanne

Omelet Paysanne made with egg, sorrel and bacon back. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. In a frying pan cook off bacon & potatoes in a little butter and sorrel for a few seconds, drain.

  2. Add to egg mixture.

  3. Heat up omelet pan with a liitle oil, add a piece of butter.

  4. When butter foams pan is ready.

  5. Cook mixture for 15 seconds then fork through.

  6. Continue cooking for a minute then place under salamander till top is light brown.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR285”.