Potato and Bacon Omelet

Bauernomelette. Austria

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb cooked potatoes
  • 5oz rindless streaky bacon
  • 3oz onions
  • 8 eggs


    Cut the potatoes in slices. Dice the bacon and chop the onions finely. Put the bacon and onions into a heavy frying pan and cook them gently so that the fat runs from the bacon to cook the onions. When they are golden, drain off any surplus fat. Add the sliced potatoes to the pan and stir them occasionally until they are hot and slightly browned. Beat the eggs lightly until yolks and whites are blended. Pour over the potato mixture and leave to set, stirring several times. Serve with salad.