Bacon, onions and potatoes are the three ingredients that complete this rustic omelette, ideal for a snack to enjoy a "little" local wine.
Difficulty:[usr 1]
Peel and finely slice the onions. Peel the potatoes and cut them into thin rounds.
Heat 25 g of butter in a large frying pan. Add the bacon bits and the sliced onions, mix and brown them, stirring them until they are golden and crispy. Remove them from the pan with a slotted spoon and set them aside.
Add the rest of the butter to the skillet. Wait until it is hot before adding the potato slices. Brown them on both sides, turning them regularly. Add salt and pepper. When the potatoes are golden brown, spread them in a single layer in the bottom of the pan.
Break the eggs into a bowl, beat them into an omelette, salt and pepper. Pour the bacon-onion mixture over the potatoes, forming a second layer and add the beaten eggs on top.
Gently shake the pan back and forth to work the eggs all the way to the bottom of the pan and cook over high heat. When the omelette begins to set, lower the heat and continue cooking without prolonging it too long. Place a large round dish on the pan and turn it over to serve the omelette on the potato side. Sprinkle with herbs and serve immediately.
With a green salad, parsley ham and pickles, this omelet is a quick meal.
Source:Regional Cuisines of France. Burgundy. Editions du Fanal.
