Omelette with potatoes, onions and bacon

Ingredients for 3 servings:

• 100 g bacon, diced
• 100 g shallot(s), finely diced
• 10 g garlic, finely diced
• 500 g potatoes, waxy, cooked, in thin slices
• 6 eggs
• 100 ml yogurt, alternatively buttermilk
• 50 g Parmesan, finely diced, alternatively mountain cheese or Emmental
• ½ bunch of parsley, finely chopped
• salt and pepper
• Paprika powder, sweet
• Fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

a quick rustic recipe from the leftover kitchen

Fry the bacon in a heatproof pan. Add the diced shallots and garlic and fry with the bacon, tossing frequently. Remove with a slotted spoon and set aside briefly. Add the potato slices to the pan and fry, tossing frequently. Add a little fat if necessary. As soon as the slices begin to brown, add the bacon and onion mixture again and spread evenly. Whisk together the eggs, yogurt, Parmesan cheese, parsley, and seasoning and spread in the pan. Preheat the oven to 180°C (top/bottom heat) and place the pan on the middle shelf. It takes about 15 minutes for the egg mixture to set and the surface of the omelet to brown lightly. Turn the omelet out onto a platter before serving and garnish if desired.