There are three categories of omelet that are worthy of mention, The Spanish Omelet, The Fritatta (Italian), and The French Omelet. Each of these vary slightly in cooking method yet share this common denominator: eggs and the ingenuity to incorporate any leftovers in the refrigerator. In the Italian Fritatta the foundation is generally egg and fried potato then you can throw in whatever additional ingredients you so chose. 



5 Pieces of extra thick cut bacon (hickory or maple)
1 Large Sweet Potato
2 Tbs Butter
2 tsp Honey (or maple syrup)
1 -2 Tbs Lawry’s Seasoning Salt (to taste)
2 Tbs Cajun Seasoning (or Creole Seasoning, Tony Chachere )
6 Large Eggs
Kosher Salt
Fresh Ground Black Peppercorn

Optional foods to add that compliment Cajun cuisine are:
Bell Pepper, Cayenne Pepper, Celery, Collard Greens, Fig, Scallions, Okra, Squash, Yellow Onion – To add these to your fritatta cook in unison with the Sweet Potato.

Cajun seasonings blend might include garlic, onion, cayenne pepper, black pepper, dry mustard, paprika, thyme, cumin and/or celery seed if you don’t have any pre-mixed on hand you could try making your own combination or simply adding a little more of a flavor you find delightful.

1. Preheat Oven to 425 degrees Fahrenheit.
2. Line a baking sheet with tinfoil (for easy cleaning) place bacon strips evenly apart and cook in oven approximately 15 minutes or until they are crispy but not burnt. The time will depend on the thickness of your bacon. After bacon is done transfer the pieces to a paper towel to soak up residual grease. We use this method because it’s easier clean up and it creates the perfect crispness and the fat melts in your mouth.
3. Peel whole large Sweet Potato and slice 1/8″ thick rounds on mandolin or with a knife.
4. In a 10″ nonstick skillet melt Butter on Medium-Low. Add Honey to melted butter, stir to warm and thin the honey.
5. Add sweet potato rounds to the pan, season them with the Lawry’s salt and Cajun. If you prefer a sweet Cajun style you could use Tony Chachere’s Creole seasoning that has an almost spicy brown sugar flavor. Cook the potatoes until soft enough to cut with a fork approximately 4-5 minutes on medium heat when evenly cut 1/8″ and stirring occasionally. Remove the potatoes from heat when cooked to desired softness, keep in mind they will not get any softer once you’ve added the egg.
6. Crunch the bacon up into bite size pieces and sprinkle evenly over the cooked sweet potatoes.

  • a.) For a thinner and dense rustic fritatta mix the eggs in a bowl and add the kosher salt and pepper according to your preference. You may also prefer to add one more egg.
  • b.) For a thick fluffy fritatta whip the eggs by hand with a whisk or hand mixer until fluffy and season with salt and pepper according to taste. For this style your sweet potato must be thin so it’s layers can “float” through the egg. This is more in the texture of a French Omelet.

8. Pour the egg mixture into the pan without stirring and return it to the burner on medium.
This is the tricky part: Do not touch the fritatta. I know you want to but don’t. Let it cook for about 5 minutes until the whole pan is nearly firm.

  • a.) If you are a seasoned cook you may try to flip your fritatta once it is almost completely firm. I forewarn you this is no easy task with a 6-7 egg “pie”.
  • b.) If you err on the side of caution, because you don’t have a backup meal planned, open your oven, position the top rack to the highest position and turn your broiler on (top heating coils only to 525 Fahrenheit). Once your fritatta is nearly set with a little liquid puddle on top you will carefully place the whole pan on the top rack. DON’T walk away from the stove, watch as your fritatta cooks to a golden brown about 2-4 minutes and then once it is finé you will, with an OVEN MITT, remove the very hot pan from the oven.

10. Let your fritatta sit for a moment to cool down then slice straight out of the pan or for presentation of your hard work carefully place a large plate over the top of the pan and with an oven mitt on the handle slowly rotate to release the fritatta then serve!









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