Mushroom, Tomato and Onion Omelet with Home Fries and Bacon

  • Yield : 2 servings
  • Cook Time : 45m
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  • 6 slices bacon
  • 4 Yukon Gold potatoes
  • 1 clove garlic
  • Kosher salt
  • 1 medium onion
  • 4 cremini mushrooms
  • 2 Roma tomatoes
  • Extra-virgin olive oil
  • 4 eggs
  • 1/2 cup shredded fontina cheese
  • Chopped fresh chives, for garnish
  • 4 slices pumpernickel bread, toasted


Step 1

Preheat the oven to 400 degrees F.

Step 2

Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.

Step 3

Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.

Step 4

While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.

Step 5

In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.

Step 6

Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.

Step 7

Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.

Step 8

Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.

Step 9

Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.

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