Potateos Bacon Chicken Omelette Food

COUNTRY FRENCH OMELET

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon 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.
• 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.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

POTATO BACON OMELET

Steps:

• In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

BACON POTATO OMELET

Steps:

• In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.

POTATOES, BACON, CHICKEN OMELETTE

Steps:

• In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside.
• Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet.
• Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon.
• Add the potatoes and cook for another 5-8 minutes, stirring gently so the potatoes do not burn on the bottom, sprinkle with parsley.
• Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned.
• Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly.
• Lower the heat to medium and continue to cook until the top is firm or to desire doneness.

POTATO OMELETTE

Steps:

• Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
• Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
• Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

POTATEOS, BACON, CHICKEN OMELETTE

Steps:

• In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside. Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet. Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon. Add the potatoes and cook for another 5-8 minutes, stirring gently so Potatthe potatoes do not burn on the bottom, sprinkle with parsley. Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned. Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly. Lower the heat to medium and continue to cook until the top is firm or to desire doneness

CHEESY BACON AND POTATO OMELET

Steps:

• Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
• Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
• Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

BACON-ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
• Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
• Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.

POTATO AND BACON PAN OMELETTE

Steps:

• Boil potatoes until tender. Drain.
• Beat eggs with about 1/2 as much milk.
• Fry up bacon in a medium pan with a little oil.
• Add potatoes and fry a little.
• Pour egg mixture over bacon & potato.
• Let cook over medium heat until just a little runny on top.
• Put under grill (broiler) to set top.
• Sprinkle a little grated cheese over and brown, if desired.
• Variation: Add pretty much anything you want, I've used frozen veggies and mushrooms.

PARMESAN-POTATO AND BACON OMELET

Steps:

• Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet. Add potatoes and vegetables to reserved drippings; cook 7 min. or until potatoes are tender, stirring frequently. Return bacon to skillet; stir.
• Mix eggs, milk, 4 Tbsp. cheese and garlic powder until blended. Pour egg mixture evenly over potatoes and vegetables; cover.
• Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.

CANADIAN BACON AND POTATO OMELET

Steps:

• Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
• In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
• Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
• Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
• At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
• NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.