Peasant Omelet

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Clean potatoes and cook in salted water as boiled, peeled potatoes. Then rinse, peel and cut into slices. Place bacon slices close together in a gratin dish (about 30 cm) so that they slightly overlap the edge of the dish.

Clean zucchini and cut into narrow slices. Finely dice the onion.

Mix both with the potatoes and put them in the mold, add pepper, salt and oil.

Whisk the eggs and the whipped cream, season with hot paprika powder. Pour into the form. Cover with overlapping bacon. Bake in the heated oven at 180 °C on the lowest rack for 15 to 20 minutes until the egg is set (convection oven 160 °C).

Our tip: Use a deliciously spicy bacon for a delicious touch!

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