The French word omelette came into use throughout the mid-16th century consistent with the founding legend of the annual large Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were travelling through southern France, they set to rest for the night close to the city of Bessières. Napoleon feasted on a dish ready by an area host and thought it had been a cooking delight. He then ordered the town to collect all the eggs within the village and to organize a large omelette for his army future day.
- Spring onions- 3
- Fresh potatoes- 200g
- Sunflower oil- 2 tbsp
- Smoked bacon- 4
- Eggs- 8
- Ready-made English mustard- 1 tbsp
- Mature cheddar- 85g
- Tomatoes- 2
Recipe of Roasted Tomato and Herb Soup
Steps to cook:
- Chop the spring onions and keep them aside. Now slice the potatoes thickly without peeling them and then boil in a pan of lightly salted water for 10 mins until just tender.
- Drain the water.
- Cut the bacon into pieces with scissors. Then, heat 1 tsp oil in a frying pan with and stir-fry the bacon until it turns pink.
- Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.
- Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper.
- Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything.
- Now heat 2 tbsp oil in the pan and pour into the mixture. Stir a couple of times as it sets on the base of the pan to start it cooking.
- Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins.
- Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.
- When the omelette seems set on the base, but is still a little eggy on top, put the frying pan on the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan.