German omelet ジャーマンオムレツ

japanese cake

As I said before, any good breakfast could be a good drinking or mid-night snack. I made this German omelet as a breakfast one weekend but this is also perfect for a late night or drinking snack. I used to make similar omelets often on weekends when we were young, reckless and unconcerned with things like cholesterol but I have not made this for quite some time. This is essentially an open (as opposed to stuffed) omelet made out of potato, onion, and bacon.

This is a two-egg omelet for two of us but, for most people, this will serve one.

Eggs: I beat eggs (two large, brown) and seasoned with salt and pepper.

Bacon: I cut the bacon into small 1 inch pieces (one strip)

Potatoes: Baby Yukon potatoes (5 small) which my wife baked with onions and carrot for another dish–but for some reason only the potatoes were leftover. I cut these into small chunks. You could used any precooked (either boiled, steamed or microwaved) potatoes.

Onion: I halved and sliced yellow onion (one medium).

Tomatoes: I used Campari tomatoes (5)

I first fried the bacon in a small non-stick frying pan on low flame turning several times until the the fat rendered and the bacon became crispy. I set it aside on a paper towel lined plate. Using the bacon dripping left in the pan, I sautéed the onion, seasoned with salt and pepper, for 4-5 minutes until soft and browned. I then added the potatoes. I washed and scored a cross on the stem end of the Campari tometo and also added to the pan*. I put a tight fitting lid on and let it cook for 5 minutes. I removed the tomatoes from the pan and removed the skin (removing the skin is optional but we do not like tomato skin, be careful it is hot) and cut it in half. I poured in the beaten egg to make sure it was well distributed throughout the bottom of the pan. I put back the skinned and cut tomatoes on the top and covered with the lid. I let it cook for another 4-5 minutes on the lowest flame. When the eggs were just cooked, I garnish it with the bacon.

* I could have blanched the tomatoes to remove the skin but I was taking a shortcut here.

I slid the omelet on to the cutting board and cut it into quarters. I served it with some greens and a side of ketchup. This is a combination which cannot go wrong.

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