- 4 medium-size potatoes
- Salted boiling water
- 6 slices bacon, cut into tiny bits
- 1 cup [250 mL] finely chopped onion
- 6 eggs
- Salt and pepper, to taste
- 2 tablespoons [30 mL] freshly chopped parsley
- Sweet pickles
- Toasts
|
- Peel and boil potatoes for 15 to 20 minutes into boiling salted water.
- Drain and slice potatoes, 1/4-inch [6-mm] thick.
- Reserve.
- Into a heavy frypan, fry bacon bits for 5 to 7 minutes, over medium heat, stirring often.
- Using a slotted spoon, remove bacon bits from pan; reserve.
- Into the same frypan, brown chopped onion into bacon fat for 5 minutes, over medium heat, stirring often.
- Remove browned chopped onion from pan; reserve.
- Pour cooking fat into a bowl; reserve.
- Clean frypan; set it back over medium heat.
- Pour in 4 tablespoons [60 mL] reserved bacon fat; arrange half potato slices into frypan.
- Brown potato slices on one side, turn and brown on other side; remove potato slices from frypan.
- Repeat with remaining potato slices.
- Transfer all potato slices back into frypan; sprinkle reserved chopped onion all over potato slices.
- Lower heat to low.
- Into a bowl, lightly beat eggs; salt, pepper and pour mixture into frypan.
- Sprinkle with reserved bacon bits.
- Cover; cook over low heat for 5 minutes.
- Sprinkle with freshly chopped parsley.
- Cook, covered, for 2 to 3 minutes more.
- Cut omelet into four equal parts.
- Serve, garnished with sweet pickles, along with toasts.
|
