Potato Omelet with Olive Topping

Ingredients :

• 2 tbsp olive oil
• 3 rashers bacon, finely chopped
• 2 medium potatoes, diced
• 1 medium onion, thinly sliced
• 6 eggs, lightly beaten
• 2 tbsp milk
• ground pepper, to taste
  Olive topping ( Tapenade ):
• ½ cup stoned olives
• 1 tbsp capers
• 1 x 425g can tuna in brine, drained
• ¼ cup olive oil
• ¼ cup chopped parsley
• lemon slices, to garnish

Preparation and Cooking Instructions

1. Heat oil in a heavy-based deep omelet pan. Add bacon, cook until golden, remove. Add potatoes and cook, stirring often until golden, remove. Add onion and cook until brown. Return bacon and potatoes to the pan.
2. Whisk the eggs and milk together, pour over the bacon and potato mixture, season with pepper, cover pan with lid or foil, reduce heat to low and cook 10-15 minutes or until mixture has set.
3. To make the olive topping : Place olives, capers, tuna, oil and lemon juice into food processor bowl. Process 30 seconds or until mixture is a smooth consistency.
4. To serve, spread set omelet with topping, sprinkle with chopped parsley, garnish with lemon slices and cut into wedges to serve.
5. Cooks notes : The olive topping is called Tapenade in France and is often served with hard-boiled eggs as an appetizer. Try it also spread on crackers or toast.