Omelette savoyarde

• 5 oz (150 g) lean bacon, diced
• Butter or lard
• 1

Blanch the bacon in boiling water. Drain and dry before frying in an omelette pan with a little butter or lard until it has browned. Remove the bacon and add the potato and leek to the fat.

Beat the eggs with the cream, salt and pepper in a large bowl. Put more butter in the pan and return th