A potato omelette filled with bacon, onions and gruyere cheese.
1large onionfinely sliced
3rashers of baconsliced
200gpotatopeeled and grated
salt and pepper
Heat 1 tsp butter in a small non-stick pan. Add the onions and cook them over medium heat, stirring every once in a while. Take your time to do this. You want the onions soft and sweet. So cook them for at least 10 minutes, until they are brown.
After 5-10 minutes add the bacon to the onions and fry for another 5 minutes. Remove the mixture from the pan and set aside.
Add the grated potato to the pan and fry for 5 minutes, stirring once in a while, until they start to soften. Add salt and pepper to taste.
Mix one egg with a tsp of créme fraîche.
Flatten the potato in your pan with a spatula, until the bottom of the pan is covered. Pour the egg mixture over the potatoes. Move the pan carefully around until everything is covered with the egg.
Cook for another 2-4 minutes, then sprinkle the cheese over the omelette. Add a lid to the pan and let the cheese melt and the omelette completely set.
Finally add the onion and bacon back to the pan and spread over the top of the omelette. Let it warm for a couple of minutes and carefully let the finished omelette slide onto a plate, folding one half over the other.
Serve with some slices scallions and nice dollop of crème fraîche.
Make sure that the pan you use is really non-stick. If you use anything else, you will be in a world of pain.