Mushroom and potato omelette with crispy bacon

Ingredients for 2 servings:

• 4 medium-sized jacket potatoes, waxy
• 4 eggs
• 50 g bacon, thinly sliced
• 150 g mushrooms, fresh or more
• ½ onion(s)
• salt and pepper
• garlic powder
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A grill is required for this dish. Cut the jacket potatoes into thick slices. Clean and slice the mushrooms. Dice the onions. Fry the mushrooms and onions in a little fat. Season with pepper, salt, and garlic powder, if desired. When the water has evaporated, remove the mushroom and onion mixture from the pan. Heat more oil, margarine, or butter in the pan. Fry the potato slices, one at a time, on both sides until crispy and season. They should cover the bottom of the pan, but not overlap. Crack the eggs, whisk them, and season with salt and pepper. Heat the grill until hot. When the potatoes are crispy, scatter the mushrooms over them. Pour the eggs into the gaps, but do not stir. When the eggs are set, remove the pan from the heat. Place the bacon slices, one at a time, on top of the omelet. Place the pan under the grill until the eggs are lightly browned and the bacon is crispy. Cut the portion into two pieces and place them on the plates.