Name: Potato and bacon omelette
Yield: Feeds two to four
Ingredients: 4 slices of bacon, speck or kaiserfleisch; 4 small potatoes, cooked; 1 tbsp dry white wine; sea salt and freshly ground pepper; 8 eggs

Preparation info

Feeds
two to four

Difficulty
Medium

Appears in

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.

Ingredients

4 small potatoes, cooked
4 slices of bacon, speck or kaiserfleisch
8

Method

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 baco