Potato and bacon omelette

Preparation info

  • Difficulty


  • Feeds

    two to four

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A hearty, rustic meal originally designed to fill and satisfy a body that had worked since daybreak. It also works quite well on a sedentary body that’s been at a computer screen all day.


  • 4 small potatoes, cooked
  • 4 slices of bacon, speck or kaiserfleisch
  • 8 eggs
  • sea salt and freshly ground pepper
  • 1 tbsp dry white wine


Cut potatoes into thick slices. Cut rind from bacon and cut bacon into small squares.

Fry bacon in a large (25 cm or 10 in diameter) frypan over gentle heat until fat melts and bacon is cooked but not crisp. Remove bacon and pour off most of the fat. Add potato slices and fry on both sides until golden brown.

Beat eggs with salt, pepper and wine, until lightly mixed. Return bacon to pan, then pour in the eggs and cook over gentle heat for 5 minutes, lifting the potato slices up to allow egg to run beneath them and set.

Use a knife to pull back the edges of the setting omelette and tip the pan to spill the more liquid egg into the space so that it will also set, and cook until the bottom has set and the top is slightly liquid.

Fold one half of the omelette over on top of the other half, so that the heat cooks the remaining unset egg, and don’t worry if it starts to fall apart and look messy, which it probably will.

Turn the whole lot out on to a warm platter, cut into two or four sections, and serve with a green salad.