Potato Omelette

Preparation info

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    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A Devonshire recipe.


  • 2 rashers lean bacon, chopped finely
  • 1 onion cut very fine
  • ½ lb. (


Make the butter, or some bacon or pork fat, smoking hot in a thick pan. First fry the onion for a minute or two till golden, but not dark brown. Lift it out with a perforated spoon and keep it hot on a plate while you fry the bread cubes till crisp and golden in the same way. Add them to the onion and fry the bacon. Add this to the onion and bread, put a little more fat in the pan if necessary,