This recipe is full of big flavour and perfect for using up leftovers or perishing vegetables. Smoky and spicy; perfect for weekend brunch with friends.
- olive oil, for drizzling
- 100 g smoky bacon, diced
- ¼ red onion, finely diced
- 1 Desiree potato, peeled and cut into 1-cm cubes
- 1 garlic clove, finely sliced
- 1 tomato, seeded and chopped
- salt and black pepper, to taste
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 small handful chopped parsley
- ¼ lemon
- 6 large eggs, lightly beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a drizzle of olive oil in a non–stick frying pan over medium heat. Add the bacon, onion, potato and garlic and fry for about 1 minute. Reduce the heat to low, cover the pan with a lid and cook, stirring occasionally until the potatoes are tender.
- Stir in the tomato and season to taste with salt and pepper. Add the paprika, cayenne pepper, half the parsley and a small squeeze of lemon juice. Stir to combine, then spread the mixture evenly in the pan.
- Add the eggs and move the pan around to spread evenly toward the edges. Cover and cook over low-medium heat until the edges begin to dry and colour.
- Once the egg is just cooked, encourage the edges away from the sides with a spoon or spatula. Place a large plate over the top of the pan and invert the omelette onto the plate. Sprinkle the top with the remaining parsley and season with salt to taste.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.