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Alpine Omelette

A potato omelette filled with bacon, onions and gruyere cheese.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • 1 large onion finely sliced
  • 3 rashers of bacon sliced
  • 1 tsp butter
  • 200 g potato peeled and grated
  • 1 egg
  • 1 tsp crème fraîche
  • salt and pepper
  • 1/3 cup gruyere cheese grated
  • 1 scallion sliced


  • 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.