Chef Gary's - Farmer's Omelet Recipe

Farmer's or Working Man's Omelet

Throughout much of Europe especially Ireland this dish was considered a working man's lunch. It is simple, nutrious and filling. We love it for Sunday brunch. Traditionally served with link sausage as an optional side. It is also traditional to finish it off in the oven, however, I do not like to heat up my oven especially in the summer. So simply cover the skillet as shown.

Servings: 2 Prep time: 10 min Cooking time: 35 min
Ready to eat in: 45 min
Utensils: Frying pan with lid

1 small potato - diced in ½ cubes, peeling on or off your choice. Enough to cover the bottom of the skillet loosely. Lightly salt while cooking.

½ small onion - chopped

4 large eggs - beat in sperate bowl with 4 tsp of water

salt & pepper to taste

1 lg or 2 sm tomatoes - sliced

Olive oil for drizzling

Toast or biscuits - optional

Directions

Brown the potatoes in oil or bacon drippings. (photo 1 below) When almost cooked add the onions. When potatoes are cooked add the beaten egg mix. Do not stir, cover skillet (photo 2), reduce heat to low and allow eggs to cook. Remove lid and place a plate upside down on skillet. Flip over onto plate. Cut egg into pie shaped wedges if you are making more than one serving. The photos are of a single serving omelet make in a 6" skillet (photo 3). It is easy to double the quantity and make this serve 4 people. To do so use a 10' or 12" skillet. SERVE - eggs with sliced tomatoes and drizzle both with olive oil. Serve with a optional side of bread and breakfast meat.

Alternative Recipe Ideas

Serve with traditional link sausage.

Serve with your choice of breakfast meat.

Sprinkle a little shredded cheese on top.

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