Omelette Savoyard

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Step 1

Preheat the grill to highest setting.

Step 2

Peeled and dice the potatoes into 1cm squares. Boil the cubed potatoes in salted water for 10 mins until tender and drain.

Step 3

Top, tail, and slice the leeks.

Step 4

Finely dice the onion.

Step 5

Fry onion and leeks in some olive oil and butter with the lardons or slices of bacon, snipped into small pieces, until the onion is soft and the bacon browning slightly. Turn up the heat towards the end to crisp up the bacon, then reduce the heat to medium again. Add the drained potatoes and cook for a further 5 minutes. Add more oil if necessary.

Step 6

Coarsely grate the gruyère.

Step 7

Whisk up the eggs with a pinch of salt. Stir in half the grated gruyère cheese. Pour the egg mixture into the frying pan, making sure that the potatoes are well distributed.

Step 8

Cook for about 4 minutes on the stove top, drawing the outside of the omelette inwards gently to allow the liquid egg to escape to the edges.

Step 9

Sprinkle with the remaining gruyère and brown under a hot grill.

Step 10

Serve unaccompanied. A more formal dish would include green salad and crusty bread.