Prep time: 5 minutes
Cooking time: 10-15 minutes
1 tbsp olive oil
1medium new potato, rinsed & finely diced
Pancetta, diced (I have a large chunk and just cut off enough to make ½ cup diced – but really this is purely subjective – add what you like)
4 large eggs, beaten
1 tbsp fresh rosemary leaves, chopped
Salt & freshly ground pepper to taste
1. Heat a medium sized skillet over medium high heat. Add the olive oil and when hot, add the potatoes and pancetta. Stir occasionally – you want the pancetta crispy and the potatoes soft before adding the egg. This takes about 5 minutes. If the potatoes start to get too brown without being soft, reduce the heat.
2. In a mixing bowl, beat the eggs and add the rosemary, salt & pepper. Mix well.
3. When the potatoes are soft and golden, add the egg mixture. Using a spatula, keep stirring the pan so that the eggs don't form a crepe or omelet base. The constant stirring keeps the eggs fluffy - just a few minutes. (I like mine a little moist, my Honey likes them quite dry...so make your own choice.)