Bondeomelette (Norwegian farm omelette)

This farm omelette from Norway is a bit complicated to make (you start it on the stove top and finish it in the oven), but it contains all the goodness of a late summer bounty. Made with sliced potatoes, leeks and leftover pulled meat, as well as onion, milk and butter, it tastes like a heartier version of Spanish tortilla. It's totally worth the bit of extra effort required. 

Recipe source: North Wild Kitchen.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Nutella swirl yogurt biscuits.

Five years ago: Goat cheese and poppy seed dip.

Six years ago: Spicy bean and avocado tostadas (Mexican) (vegan).

Seven years ago: Breakfast croissants with Gouda cheese crust.

Eight years ago: Baby making and no cooking :).

Ingredients (serves 4-6):

• 10 large eggs, room temperature
• 1/4 cup (60 ml) milk
• 1 teaspoon salt
• 1 tablespoon oil
• 1 tablespoon butter
• 1 onion, chopped
• 1 1/2 cups (200 g) cooked, pulled meat
• 1/2 large leek, sliced into rings (about 3/4 cup)
• 6 small potatoes (about 450 g), pre-cooked
• Black pepper

Preheat oven to 180 degrees C. 

Beat the eggs in a large bowl and also mix in the milk and salt. 

In a large frying pan that is also oven-proof, heat the oil and butter over medium-high heat. Add in the chopped onions and cook until soft and starting to brown, about 5 to 8 minutes. 

Next, add the leeks and cook for about 2 minutes. 

Also add in the shredded meat at this point. Top with the sliced potatoes and pour over the egg mixture.

 

Grind some black pepper over the top and lower the heat to medium/medium low and cover with a lid. Let cook for 20-25 minutes until the omelette is cooked all the way through. Check once or twice to ensure the bottom is not sticking or browning too much and adjust the heat if necessary.

Place the omelette in the preheated oven for the last 5 minutes of cooking. Turn the broiler on if you have one. 

Note: You can finish it solely on the stove top by turning (with the help of the plate), but it's tricky and you risk breaking the omelette.

Allow the omelette to cool for 5 minutes. Transfer to a large serving plate. Cut into wedges.

It's done, dig in! :)