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German Bacon-and-Potato Omelette

Source of Recipe


From "Omelettes, Souffles, and Frittatas" by Lou S. Pappas






List of Ingredients



• 2 unpeeled Yukon gold potatoes
  
• 4 eggs
  
• 1 Tbsp sour cream
  
• Salt and freshly ground pepper to taste
  
• 6 slices bacon, diced
  
• 1 small onion, chopped
  
• 2 Tbsp minced fresh flat-leaf parsley
  
• 2 Tbsp minced fresh chives
  






Instructions



1. Cook the potatoes in salted boiling water until barely tender, about 15 minutes. Drain, peel and slice about 1/4-inch thick.
   
   
2. 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, sauté the bacon over medium heat until crisp, and transfer to paper towels to drain. Pour off all but 2 tablespoons of the drippings and sauté the onions and potatoes until glazed.
   
   
3. Pour the eggs over the potato mixture and sprinkle with 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.
   
   Serves 4