French Country Omeletterecipe slightly adapted from Ina Garten
3 slices thick-cut bacon, cut into ½-inch pieces
2 tablespoons unsalted butter, divided
1 cup Yukon Gold potatoes, peeled and cut into ½-inch diced
Kosher salt and freshly ground black pepper
4 large eggs
2 tablespoons milk
1 tablespoon fresh chopped chives
¼ cup shredded cheddar cheese
Preheat the oven to 350ºF.
Add the bacon to a 10-inch ovenproof omelet pan and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate lined with paper towel. Melt 1 tablespoon butter with the bacon fat left in the pan.
Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Pour the remaining fat out of the pan and discard. Return the pan to the stove over low heat.
Meanwhile, in a medium bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a whisk. Add the remaining tablespoon of butter and pour the eggs into the hot pan.
Sprinkle the bacon and potatoes evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Remove the pan from the oven and sprinkle with the chives and cheese. Slide the omelette onto a plate and cut into wedges to serve.