Sunday, September 25, 2011

Potato Pancetta & Rosemary Scramble

Prep time: 5 minutes 
Cooking time: 10-15 minutes 

Serves 2 

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 make your own choice.)

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