Omelet stuffed with potatoes, bacon and parsley
Ingredients :
- 2 eggs
- 250g potatoes
- 25g bacon
- 1 onion
- 1 small handful of fresh parsley fluff
- 20g butter
- salt pepper
Preparation :
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1
Peel the potatoes and cut them into small cubes.
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2
Boil salted water in a large saucepan over medium heat.
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3
When boiling, add the potato cubes and let them cook for about 15 minutes.
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4
When the potato cubes are cooked, drain them and set aside.
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5
Peel and chop the onion.
Technical moves
Carve an onion
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6
Cut the bacon into small matchsticks.
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7
Melt 10 g of butter in a skillet.
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8
Fry the bacon strips for about 4 minutes, until crispy.
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9
Remove the bacon matchsticks from the skillet and place the chopped onion in them. Cook for 2 minutes until translucent.
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10
Add the potato cubes and cook for about 10 minutes until golden brown.
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11
Stir in the grilled bacon strips and the fresh parsley fluff. Add salt and pepper. Cook for another 3 minutes, stirring well.
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12
Meanwhile, beat the eggs with salt and pepper in a bowl.
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13
Melt 10 g of butter in a frying pan.
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14
Pour in the beaten eggs and cook for about 5 to 7 minutes until you get a nice firm firm omelet.
Technical moves
How to make an omelet
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15
When the omelet is cooked, remove it to a plate.
Technical moves
How to make an omelet
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16
Spread the potato mixture over the omelet then fold the omelet in half.
Technical moves
How to make an omelet
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17
Serve immediately with a seasoned green salad.
Tips
For this Omelette stuffed with potatoes, bacon and parsley recipe, you can count on 15 minutes of preparation. To learn more about the foods in this Traditional Meals recipe, head over to our food guide here.
