This hearty Burgundy peasant omelet combines bacon, onions, and potatoes for a rustic delight, perfect alongside a glass of local wine. Sourced from Regional Cuisines of France: Burgundy by Editions du Fanal, it's a trusted classic from French provincial cooking.
Difficulty: Easy
Peel and finely slice the onions. Peel the potatoes and cut into thin rounds.
Heat 25g of butter in a large frying pan. Add the bacon and sliced onions, stirring until golden and crispy. Remove with a slotted spoon and set aside.
Add the remaining butter to the pan. Once hot, add the potato slices, browning on both sides while turning regularly. Season with salt and pepper. Arrange potatoes evenly across the pan bottom.
Beat the eggs in a bowl, season with salt and pepper, and pour over the potatoes. Top with the bacon-onion mixture. Shake the pan gently to distribute eggs to the bottom and cook over high heat. Once setting, reduce heat and cook briefly without overdoing it. Invert onto a large plate, potato-side up. Sprinkle with herbs and serve hot.
Pair with a green salad, parsley ham, and pickles for a satisfying quick meal.
Source: Regional Cuisines of France. Burgundy. Editions du Fanal.
