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Potato and bacon omelet

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Ingredients for 4 servings:

  • 200 g potatoes, cooked
  • 8 eggs
  • 80 g bacon, streaky
  • 1 small onion(s)
  • 6 tbsp olive oil
  • 1 pinch of chili powder
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Frittata all’amatriciana

Peel the onions and dice them into small cubes. Dice the bacon as well. Peel the potatoes and slice them thickly. Heat the olive oil in a pan and sauté the bacon and onions until translucent. Add the potato slices and fry over medium heat until light brown. In a bowl, beat the eggs with the salt and a pinch of chili powder. When the potatoes are browned, pour in the eggs and cook on one side. Using a large plate or lid, flip the omelet and cook on the other side. Serve immediately while hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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