Bauernomelett

Golden browned potatoes mixed with smoky bacon and melting onions. The eggs bind everything together while remaining soft and moist to coat the filling.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 756
• Protein: 38 g
• Carbs: 46 g
• Fat: 44 g

Ingredients

• 1000 g Potato ( cooked and sliced )
• 12 piece Egg ( beaten )
• 300 g Smoked lardons ( thinly sliced )
• 2 piece Yellow onion ( thinly sliced )
• 60 g Minimum butter sweet
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 20 g Flat-leaf parsley ( chopped )

Instructions

1. Pre-cooking the potatoes

   Boil or steam the potatoes until a knife tip enters without resistance. The flesh must remain firm to avoid turning into mash.

2. Browning the garnish

   In a hot pan, sauté bacon and onions in butter. When the bacon is crispy and onions translucent, set them aside.

3. Sautéing the potatoes

   Slice the potatoes. Brown them in the same pan until a brown, crispy crust forms on each side.

4. Cooking the omelet

   Add the bacon and onions back in. Pour in the seasoned beaten eggs. Pull the edges toward the center with a spatula until the omelet is set but still moist on top.

Chef's tips

• Do not overcrowd the pan so the potatoes brown without steaming.
• A farmer's omelet is not folded; it is served flat like a pancake.
• Beurre noisette adds that characteristic nutty flavor to the potatoes.

Storage

Consume immediately. The eggs lose their soft texture when reheated.