Tonight we broke the fast on this scrumptious omelet. I didn't leave myself enough time to make this as Ina did. I did not use the bacon. I sliced the potatoes instead of cubing it. I followed the rest of the steps. I would like to try it with the potatoes cut into cubes. I, simply, wanted them to cook quickly so I could get the omelet into the oven. This was a top notch dish and both of us enjoyed it tremendously.
Country French Omelet adapted from Ina Garten -- page 227 Barefoot Contessa - Back to Basics
1 tablespoon good olive oil
3 potatoes, sliced thin
Kosher salt and freshly ground black pepper
8 large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chives, chopped ( I ran out of fresh chives so the last third consisted of dried chives.)
Preheat the oven to 350 degrees.