German Bacon And Potato Omelette

Recipe Ingredients

2		Unpeeled Yukon Gold potatoes
4		Eggs
1 tablespoon	15ml	Sour cream
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Bacon - diced
1		Onion - chopped (small)
2 tablespoons	30ml	Minced fresh flat-leaf parsley
2 tablespoons	30ml	Minced fresh chives

Recipe Instructions

Cook the potatoes in salted boiling water about 15 minutes, until barely tender. Drain, peel, and slice about 1/4 inch thick.

Preheat the broiler. Meanwhile, in a medium bowl, beat the eggs just until blended. Mix in the sour cream, salt, and pepper.

In a 10-inch skillet, saute the bacon over medium heat until crisp and transfer to paper towels to drain. Pour off all but 2 tablespoons of the drippings and saute the onion and potatoes until glazed.

Pour the eggs over the potato mixture and sprinkle with the bacon. Reduce the heat to low and cook until the eggs are set, shaking the pan to prevent them from sticking. Place under the broiler to heat through. Sprinkle with the parsley and chives. Slide onto a warm platter and cut into wedges.

This recipe yields 4 servings.

If you have leftover boiled potatoes, incorporate them in this hearty German omelette for a tasty entree for brunch, lunch, or supper. Black rye bread and coleslaw are good accompaniments.

Source:
Cookbook Digest, Sep/Oct, 1999

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